| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian5 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Virgin olive oil |
| 1 |
md |
Red onion; finely chopped |
| 1 |
|
Garlic clove; thinly sliced |
| 2 |
lb |
Mussels; scrubbed, debearded |
| 8 |
oz |
Cinzano rosso or other sweet red vermouth |
| 6 |
oz |
Water |
| 2 |
c |
Chopped fresh tomatoes |
| 4 |
|
Scallions; thinly sliced |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a 12- to 14-inch sauté pan, sauté onion and garlic in olive oil until
softened but not browned. Add mussels, Cinzano, water and tomatoes and
bring to a boil. Cover and steam until all the mussels are opened (about 1
1/2 to 2 minutes). Remove cover, add scallions and stir until well mixed.
Season broth with salt and pepper and pour into warm serving bowl and
serve.
This recipe yields 4 antipasto servings.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show #
MB-5638)
Per serving: 355 Calories (kcal); 19g Total Fat; (48% calories from fat);
29g Protein; 17g Carbohydrate; 64mg Cholesterol; 662mg Sodium Food
Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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