| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Prince Edward Island mussels,; about 50 to 60 |
| 1/2 |
c |
Dry white wine |
| 2 1/2 |
c |
Basic tomato sauce |
| 1 |
c |
Fresh basil leaves |
| 1 |
c |
Fresh bread crumbs |
| 1/2 |
c |
Extra virgin olive oil |
INSTRUCTIONS
Preheat oven to 450 degrees.
Clean and debeard mussels. Place mussels in a 12- to 14-inch sautJ pan or
large saucepan with the wine, cover and place over high heat to steam.
Mussels should steam open in 2 to 3 minutes. Drain mussels, reserving
liquid. Place liquid in a medium saucepan and add basic tomato sauce. Bring
to boil, lower heat to simmer and reduce to 2 cups. Allow to cool.
Meanwhile, open mussels and remove the piece of shell that the mussel has
detached itself from. Loosen the mussel from the second shell but leave it
intact in the shell. Lay the mussels on a large baking sheet. Place 1/2
teaspoon tomato sauce mixture on each mussel. Chiffonade all basil leaves
and place several ribbons of basil over each mussel. Sprinkle with half a
teaspoon of bread crumbs, dot with 2 to 3 drops olive oil and bake for 4 to
5 minutes, or until hot. Serve immediately with lemon wedges.
Recipe By :MOLTO MARIO SHOW #MB5666
Posted to MC-Recipe Digest V1 #273
Date: Fri, 1 Nov 1996 22:14:18 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”