| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Seafood-ss, Soup-ss | 2 | Servings |
INGREDIENTS
| 3 | tb | Olive oil |
| 1/2 | c | Finely diced onions |
| 1/2 | c | Carrots |
| 1/2 | c | Celery |
| 2 | Cloves minced garlic | |
| 2 | lb | Large mussels |
| 1/2 | c | Dry white wine |
| 2 | c | Canned italian plum tomatoes, chopped, juices reserved |
| Chiffonade of basil | ||
| Salt and pepper |
INSTRUCTIONS
Heat olive oil in a large enameled casserole. Add onions, carrots, celery and garlic. Cover and simmer, stirring on occasion, for 10 minutes or until really tender. Add the white wine and reduce by half. Add the tomatoes and their juices and simmer for 20 minutes to mellow the flavor. Add the mussels, cover the casserole and cook over high heat until they open. Discard unopened mussels. Spoon mussels and their liquid in deep bowls and garnish with basil. Could also serve over pasta or rice or with a potato salad. Yield: 2 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW#MF6651 Posted to MC-Recipe Digest V1 #793 by 4paws@netrax.net (Shermeyer-Gail) on Sep 19, 1997
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