Steamed Mussels Vinaigrette
|Mussels||1 Pound, scrubbed|
|Cold water||12 Cup (192 tbs)|
|Sweet green pepper||1⁄2 Cup (8 tbs), finely chopped|
|Garlic||3 Clove (15 gm)|
|Dry white wine/Chicken broth||1⁄2 Cup (8 tbs)|
|Tomato||1 Medium, seeded and chopped|
|Basil/1 1/2 teaspoons dried basil, crushed||2 Tablespoon, snipped|
|Snipped parsley/1 teaspoon snipped fresh cilantro||1 Tablespoon|
1 Remove beards from mussels. In a large bowl or kettle combine
4 cups of the cold water and 2 tablespoons of the salt; add mussels. Soak mussels for 15 minutes; drain and rinse. Discard water; repeat soaking, draining, and rinsing two times more.
2 In a 3-quart saucepan cook sweet pepper and garlic in margarine until almost tender. Stir in wine, tomato, and basil. Add mussels. Bring to boiling; reduce heat. Simmer, covered, for 3 to 4 minutes or just until mussels open. Remove from heat. Discard any mussels that do not open.
3 Using a slotted spoon, transfer mussels and vegetables to a large serving bowl. Cover and set aside to keep warm.
4 If necessary, boil the cooking liquid gently, uncovered, about
4 minutes or until it has been reduced to 2/3 cup. Spoon sauce over the mussels. Sprinkle with cilantro. If desired, serve with French bread.