| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
California |
Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
California mussels |
| 1/4 |
c |
Pure imported olive oil |
| 1/4 |
c |
Dry Chianti wine |
| 1 |
cn |
(16-oz) imported Plum tomatoes |
| 1/2 |
ts |
Chopped fresh parsley |
| 1/4 |
ts |
Oregano |
INSTRUCTIONS
1. Thoroughly scrub the mussels under running water to remove the beards
and grit.
2. In a saucepan, combine the mussels, oil, and wine with 1/2 cup water.
Hand-crush the tomatoes into the mixture. Cover and cook over high heat
for 10 to 15 minutes or until the shells open.
3. Remove to bowls with a slotted spoon, discarding any mussels that did
not open. Spoon the sauce over the open mussels and sprinkle with chopped
parsley and oregano. Use California mussels rather than those from
Boston-they are bigger and more easily removed from the shells.
AMBROSINO'S
NORTH SCOTTSDALE RD., SCOTTSDALE
DISH PART OF HOT ANTIPASTO TRAY
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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