ig enough to handle the mussels on at medium heat. Swirl
irections for sauce:
This recipe makes enough sauce for about
b>mussels open raw , this is what makes the taste of this recipe
dd more garlic.
Steam mussels until open. Pour sauce over
Remove beards and scrub mussels under cold running water.
When you bring your mussels home from the market, discard
Clean and debeard mussels and throw away any open
recipe may be done ahead to this point. Refrigerate broth and mussels
about 7 minutes. Add the mussels, cover and cook, shaking the
inute.
Add wine and mussels. Turn heat to high and
alt and pepper.
Stir mussels into tomato mixture; cover Dutch
Over medium high heat, in a large pot with a lid, cook the onion (uncovered) and celery in the oil until the onions are soft (about three minutes).
Add the prosciutto, wine and sherry and bring to the boil.
Add the mussels and cover. Let boil for one minute, shaking the pan once or twice to distribute the mussels, then when all the mussels have opened (discard any which don't open) remove and serve.
Heat the wine in a large Dutch oven over medium-high heat to boiling.
Add the mussels, cover the pan and cook until the shells open, about 5 minutes.
Remove the mussels from the shells and set aside.
Discard the shells.
Strain the cooking liquid and reserve.
Heat the oil in a large saucepan. Add diced onion. Saute for 5 minutes.
Add the mussels, chili, wine, garlic, salt and pepper.
Saute until cooked; about 20 minutes, not really sure.
Add lemon juice, chopped herbs and yogurt (optional). Stir well.
Best served with roasted veggies or baked potatoes with julienne onion on top.
ith a little whipped cream (recipe follows) or cinnamon on top
lemon juice, salt (go lightly mussels have a salty quality) and
efore cooking ~.
Give the mussels a good scrub and rinse
Soak mussels in a bowl of fresh
50\u00b0F
Pick all mussels, tap all the opened ones
Scrub mussels with a brush, remove beards (