Preparation:
Scrape aqnd scrub mussels clean - Toss any that are
If using live mussels, dump into colander and rinse
o 5 minutes. Add the mussels, tomatoes, parsley and oregano.
eserve.
Add wine and mussels to skillet; cover and increase
ig enough to handle the mussels on at medium heat. Swirl
merican, and make my own marinara sauce from scratch several times
old running water. Discard any mussels that do not close tightly
this is completely optional.
Mussels -- One NOTE: Very important. Rinse
eal time).
Clean the mussels.
Those you find open
dd more garlic.
Steam mussels until open. Pour sauce over
Bring to a boil. Add mussels and simmer gently, covered, for
Heat oil in large saucepan on medium-high heat. Cook onion, garlic and pepper, stirring, for 3 mins, or until onion softens. Add orzo; stir to coat in onion mixture.
Stir in stock, wine, saffron and 1 1/2 cups water; bring to a boil. Reduce heat to low; simmer, uncovered, until liquid is absorbed and pasta is just tender, stirring occasionally.
Add peas, tomato, shrimp, mussels and squid; cook, covered, until shrimp turn pink and mussels have opened (discard any that do not).
o a boil.
Add mussels; cover and cook, shaking pan
Heat the oil in a shallow covered casserole (will need the cover later), Spanish earthenware is recommended.
Saute onion and garlic until the onion is wilted.
Stir in the flour and cook 1 minute.
Add in the wine, bay leaf, lemon juice, pepper, and a little salt.
Simmer, covered, for 5 minutes.
Add the mussels to the sauce, cover, and cook until the mussels have opened.
Sprinkle with parsley and serve.
minutes. Add mussels and cook, covered, until mussels start to open
When you bring your mussels home from the market, discard
After cleaning mussels (shells) place in deep pot with approximately 1/2-inch of water.
Place over medium heat with pan covered.
When water boils enough for the mussels to begin to open, add garlic, pepper, parsley, salt and tomatoes.
Mix and continue heating over medium heat for approximately 5 minutes. Serve with garlic bread.
b>mussels open raw , this is what makes the taste of this recipe
ich tomato broth, add the mussels (don't forget, if the
Coarsely chop tomatoes; set aside.
In large saucepot, heat oil over medium heat.
Add carrots, onions and garlic.
Saute for 3 to 4 minutes or until softened.
Add wine, tomatoes, salt and pepper and bring to a boil over high heat.
Add mussels, cover and cook 3 to 4 minutes or until they open.
(Discard any that do not open.) Serve this half-soup/half-stew in bowls over angel hair or linguini.
Serves 4.