| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Asian |
Seafood, Restaurant, Breads |
2 |
Servings |
INGREDIENTS
| 2 |
lb |
Mussels in shells; washed and bearded |
| 1/2 |
c |
White wine |
| 1 |
c |
Crushed tomatoes |
| 4 |
|
Garlic cloves; minced |
| 2 |
tb |
Asian chile sauce* (found in asian markets; snacha) |
|
|
Fresh cilantro |
|
|
Lime wedges |
INSTRUCTIONS
Mix wine, tomateos, garlic and chile sauce together in a 2 quart saucepan
with mussels. Cover and bring to a boil over high heat. Steam mussels until
just open, about 3 minutes. Place mussels on serving dish and pour
remianing liquid over mussels.
Yield: 4 servings as an appetizer, 2 servings as an entree.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <[email protected]>
Recipe by: Bay Cafe, Lopez Village, Lopez Island
A Message from our Provider:
“Do you want to know the master planner? God!”