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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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