Difference between revisions of "Mussels"
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| − | [[category:Sam_I_Am's Recipes]][[category:Seafood]]Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]]. | + | [[category:Sam_I_Am's Recipes]] |
| + | [[category:Seafood]] | ||
| + | [[Category:Mussel]] | ||
| + | [[category:Dinner]] | ||
| + | [[category:Main Course]] | ||
| + | Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]]. | ||
I used 2 lbs of canadian mussels. That's probably like 2.2 lbs american... | I used 2 lbs of canadian mussels. That's probably like 2.2 lbs american... | ||
Latest revision as of 17:10, 29 January 2008
Submitted by Sam_I_Am.
I used 2 lbs of canadian mussels. That's probably like 2.2 lbs american...
Lightly scrub off the grit as you free them from their cramped bag. As you clean them, move them to their final resting place. I suggest using a strainer in your brand new, gorgeous, 9qt Le Crueset.
Sweat whatever aromatics you have around. I used:
- 1/2 Red Onion
- 1/2 Yellow Onion
- 1 Shallot
- 6 cloves Garlic
- pinch Salt
- 3 T Olive Oil
Add
- couple tomatoes
- 2 cups of wine.
Bring to a simmer and return the strainer 'o mussels. Cover and steam for 3 minutes. Remove the guys that have opened and steam for another minute. Remove the guys that have opened since, and toss the ones that never opened. (I had 1.)
Remove 10 of the mussels from their shells and puree with the liquid and veggies. Pour over the other mussels.
We served this incredibly 'rustic'; we just put the bowl in the middle and gave everybody a small plate and half a baguette. It was very communal. :)
