Wash oysters, clams, and hard-shelled mussels in brine (5 cups of
Wash and scrub mussels thoroughly, rinsing several times to
Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.
ig enough to handle the mussels on at medium heat. Swirl
ring to a boil. Add mussels and return liquid to a
dd more garlic.
Steam mussels until open. Pour sauce over
When you bring your mussels home from the market, discard
Heat oil in large saucepan.
Add garlic and pepper flakes; saute 2 to 3 minutes.
Stir in tomatoes, parsley and basil. Bring to a boil; lower heat and cover.
Simmer for 10 minutes. Add clam juice, then shrimp.
Cover and cook over low heat for 2 minutes.
Add mussels and brandy; cover and cook 2 to 3 minutes longer, until shrimp are pink and mussels are open.
Meanwhile, cook pasta and drain.
Transfer to serving bowl.
Top pasta with hot sauce.
Enjoy!
b>mussels open raw , this is what makes the taste of this recipe
recipe may be done ahead to this point. Refrigerate broth and mussels
about 7 minutes. Add the mussels, cover and cook, shaking the
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 (
tringy beards. Chuck out any mussels that are damaged in any
ll ingred except mussels for 2 minutes. Add mussels, cover pot and
Place mussels in bowl and cover with
minutes. Add mussels and cook, covered, until mussels start to open