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Steamed Mussels Vinaigrette

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  Mussels 1 Pound, scrubbed
  Cold water 12 Cup (192 tbs)
  Salt 6 Tablespoon
  Sweet green pepper 1⁄2 Cup (8 tbs), finely chopped
  Garlic 3 Clove (15 gm)
  Butter/Margarine 2 Tablespoon
  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.

Recipe Summary

Side Dish

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Steamed Mussels Vinaigrette Recipe