CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood |
Niger |
Toohot06 |
1 |
Servings |
INGREDIENTS
2 |
|
Onions, peeled julienned |
2 |
T |
Olive oil |
1 |
t |
Salt, to 2 tsps |
1/2 |
t |
Freshly-ground black pepper |
4 |
|
Garlic cloves, peeled |
|
|
sliced |
1 1/2 |
c |
Dry white wine |
2 1/2 |
c |
Clam juice or fish stock |
1 |
c |
Tomato sauce |
1 |
|
Sprig Fresh thyme |
1 |
t |
Saffron strands |
3 |
lb |
Small black mussels |
|
|
scrubbed de-bearded |
1 |
|
Flat-leaf parsley leaves |
|
|
washed chopped |
INSTRUCTIONS
Heat 1 tablespoon of the olive oil in a large, heavy-bottomed sauce
pan over moderate heat, and add 1/2 the onions, salt and pepper. Saute
briskly until slightly golden, about 8 to 10 minutes, and add the
garlic. Cook an additional minute, then add the white wine and reduce
to half. Add thyme, saffron, clam juice or fish stock, and tomato
juice and bring to a boil, then reduce to a simmer and cook over low
heat about 10 minutes. Strain and reserve. Working in batches or in
more than one pan, heat the remaining olive oil over high heat and add
the remaining onion. Saute briefly, stirring occasionally, until
onions are beginning to color, about 4 minutes. Add mussels to pan,
keeping them in 1 layer, and saute 1 to 2 minutes, then add a
proportionate amount of broth. Bring to a boil, reduce immediately to
a simmer and cook, covered, for 3 to 5 minutes or until all the
mussels are opened. Toss in parsley and serve on shallow soup plates
with about a cup of broth per serving. This recipe yields ?? servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6169 broadcast
02-24-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com 02-28-1997 Recipe by: Susan Feniger and Mary Sue
Milliken Converted by MM_Buster v2.0l.
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