CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood |
Asian |
Breads, Restaurant, Seafood |
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 |
T |
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 <adamsfmle@sprintmail.com>
Recipe by: Bay Cafe, Lopez Village, Lopez Island
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