mitchell
Crash Test Dummy
Mussels are a very inexpensive food to purchase, they cook quick and make an elegant dish for serving. Many people have never tried them because they seem strange, but please give this a try. If you like seafood's like clams and scallops, you should also like the black mussels.
3 dozen fresh black mussels
2 tablespoons olive oil
1 small onion
4 cloves garlic, pressed
1 1/2 cups prepared Marinara sauce
1 1/2 cups Chablis or dry white wine
4 lemon wedges
Grated romano cheese
Scrub mussels with a scouring pad well to remove and junk from the outside. Mussels have black hairy bread that usually stick out when they close. Trim this as close to shell as possible with a scissors. Discard any mussels that do not close when tapped on with fingers. In a heavy pot heat oil and cook the onion and garlic till soft. Stir in the sauce and the white wine, bring it to a boil. Reduce the heat to low, add the mussels and cover. Stir occasionally. Simmer 15 minutes or until the mussel shells open. Discard any mussels that do not open. Divide the mussels with some of the sauce into individual serving dishes and serve with the lemon wedges and grates cheese on top. French bread also goes very nicely with this dish. (serves 4)
Note: I buy the Carlo Rossi Chablis in 4 Liter bottles for cooking with. When it goes on sale I always pick up some to store. It will keep for a few months at least after opening for cooking with, but you may find it doesn't last that long when you finally start cooking with it.
Kath
3 dozen fresh black mussels
2 tablespoons olive oil
1 small onion
4 cloves garlic, pressed
1 1/2 cups prepared Marinara sauce
1 1/2 cups Chablis or dry white wine
4 lemon wedges
Grated romano cheese
Scrub mussels with a scouring pad well to remove and junk from the outside. Mussels have black hairy bread that usually stick out when they close. Trim this as close to shell as possible with a scissors. Discard any mussels that do not close when tapped on with fingers. In a heavy pot heat oil and cook the onion and garlic till soft. Stir in the sauce and the white wine, bring it to a boil. Reduce the heat to low, add the mussels and cover. Stir occasionally. Simmer 15 minutes or until the mussel shells open. Discard any mussels that do not open. Divide the mussels with some of the sauce into individual serving dishes and serve with the lemon wedges and grates cheese on top. French bread also goes very nicely with this dish. (serves 4)
Note: I buy the Carlo Rossi Chablis in 4 Liter bottles for cooking with. When it goes on sale I always pick up some to store. It will keep for a few months at least after opening for cooking with, but you may find it doesn't last that long when you finally start cooking with it.
Kath