You are here

Mussels In A Light Italian Sauce

Budget.Gourmet's picture
  Mussels 4 Pound
  Tomatoes 2 , chopped
  Butter 1⁄8 Pound (1/2 Stick)
  Olive oil 3 Tablespoon
  Green onions 5 , chopped
  Garlic 2 Clove (10 gm), chopped
  Oregano 1 Pinch
  Rosemary 1 Pinch
  Chopped parsley 3 Teaspoon (Fresh)
  Dry white wine 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

To clean the mussels, scrub each in fresh water.
Remove all barnacles, and use a pair of pliers to pull off the little beard that was used by the mussel to attach itself to the rock.
Do not use mussels that are already opened unless they will close when you tap them with the back of a table knife.
In a 6 quart kettle, saute the tomatoes in butter and olive oil.
Add the green onions, garlic, oregano, rosemary, and parsley.
Saute for a few minutes until soft.
Now add a bit of salt and pepper and finally a good white wine.
When all is simmering severely, throw in the mussels.
Cover the pot, and simmer until the mussels are open and tender.
Be careful; this takes only a few moments.
The joy of this dish stems from the fact that after you have eaten the mussels, you will have a sauce remaining in the bottom of your bowl that simply cries out for fresh pasta.
Cook spaghet tini or other favorite pasta, and use the sauce over the top.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.4 (19 votes)