ig enough to handle the mussels on at medium heat. Swirl
fter you've given the mussels a quick scrub and pulled off
this is completely optional.
Mussels -- One NOTE: Very important. Rinse
dd more garlic.
Steam mussels until open. Pour sauce over
minutes. Add mussels and cook, covered, until mussels start to open
When you bring your mussels home from the market, discard
b>mussels open raw , this is what makes the taste of this recipe
ith shell on).
Scrub mussels, remove beard.
Shell and
ich tomato broth, add the mussels (don't forget, if the
op bag, add the drained Quick Pickles and flour and shake
recipe may be done ahead to this point. Refrigerate broth and mussels
Melt butter in heavy large pot over medium-high heat. Add garlic; saute until fragrant, about 1 minute. Mix in tomatoes, then next 5 ingredients. Add mussels. Cover and steam until mussels open, about 7 minutes (discard any mussels that do not open). Using slotted spoon, transfer mussels to large bowl. Simmer sauce uncovered until slightly reduced, about 3 minutes. Season with salt and pepper. Pour sauce over mussels and serve.
Note: I put my veggies in the food processor and chop them up to make quick work of this one!
about 7 minutes. Add the mussels, cover and cook, shaking the
tir in the chicken, shrimp, mussels and peas. Cook until the
Scrub mussels gently but thoroughly in cool, running water; remove the beard by pulling with a quick yank or cutting close to the shell with scissors.
In a large pot or kettle, melt butter;' add onion and mushrooms, and saute 2-3 minutes, until softened. Add mussels and cream; cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Spoon mussels and sauce into 4 individual serving dishes.
Heat oil in a large skillet on high heat. Saute tomatoes, pepper, onion and garlic for 4-5 mins, until onion is tender. Add rice. Cook, stirring, for 1 min, until coated in oil.
Stir in stock, lemon juice, turmeric and bay leaf. Season to taste. Bring to a boil. Reduce heat to low and simmer, covered, for 20-25 mins, until rice is tender and liquid is almost absorbed.
Stir in chicken, mussels and peas. Cook, covered, for 5 mins, until mussels open (discard any unopened ones). Serve garnished with olives.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
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