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STEAMED MUSSELS WITH TOMATO AND WHITE WINE
Yield: 4 Servings as an appetizer or 2 servings as an entrée
40 large, plump mussels in the shell, washed well and ‘de-bearded’
2 tablespoons Italian olive oil
2 cloves garlic, minced fine or grated
1 large shallot, minced fine
1/2 teaspoon all-purpose flour or 1 teaspoon Wondra®
1/2 cup beef broth
1/2 cup dry white wine
14.5 ounce can diced tomatoes with seasonings of choice
4 large basil leaves, chopped fine
Handful of oregano leaves, chopped fine
1/2 teaspoon or more black pepper
Salt to taste directly before serving
Fresh French bread, cut into thick slices, warmed, and brushed with olive oil and crushed garlic – Or, baked garlic.
| 1. |
Wash and ‘de-beard’ the mussels. Set them in a large pot in 2-inches water. |
| 2. |
In another pot, sauté the minced garlic and shallot over low heat until soft in the olive oil. Stir in the flour. Add remaining ingredients and bring to a boil, stirring. Lower heat to medium-low. |
| 3. |
Bring the mussels to a boil. Cover and cook over high heat 3-5 minutes, or until they have opened. Do not overcook. |
| 4. |
With tongs, divide the mussels into 4 large soup bowls. Taste the sauce for salt and pepper and spoon it generously over. Serve immediately. |
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