| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Main dish, Italian, Seafood | 2 | Servings |
INGREDIENTS
| 2 | lb | Mussels |
| 2 | lb | Tomato |
| 1/2 | c | Red wine |
| Mushrooms | ||
| -Cecilia,"Cecie" H. |
INSTRUCTIONS
My own creation. Clean 2lbs. mussels in H2O & lots of black pepper for an hour & then drain. Clean beards off mussels. In a large pan, saute garlic in 2 tbls of olive oil, slow heat. Add basil leaves, Italian seasoning, red pepper flakes, parsley,>> onions, mushrooms and green pep- pers. Everything should be fresh,esp mushrooms & add ingredientes to taste. I add a lot because I love full flavors. Saute for 15 minutes and then add 2- 1 lb cans or larger, of peeled tomatoes. Break the tomatoes with your hands & blend. Cover and simmer for 1 hour, stirring frequently. Add 2 fresh, diced tomatoesand cook for another 10-15 min longer. Add 1/4-1/2cup of dry red wine &cook for another 10 minutes. Don't over-heat, don't dry up the sauce. I love my sauces watery as you seem to. Adjust seasonings to taste as you go. Use freshly grated parmasan AND romano cheese for the top- ping &add all on top of cooked pasta. Add fresh pepper- black &/or red. Serve with a DARK green salad and serve with a slightly chilled Chianti red wine. Add candle light and with Classical guitar in the background makes quite an >>>>>>> evening. I hope you can adjust the seasonings to your lik- ing because that's how I cook-according to my taste. I get rave reviews for my cuisian so it can work. Enjoy! CECILIA HEIGHT (GWJJ62B) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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