|2 pounds||Mussels; clams or oysters, well washed in cold water|
|¼ cup||Chopped onion|
|¼ cup||Chopped green pepper|
|1 pinch||Dried basil|
|1 cup||Beer or white wine|
I place all the ingredients except the shell fish in an 8 qt stock pot..
I then place in the bottom a metal "cake cooler" - one of those wire racks that have little legs to hold the cake pan or cookies up off the counter so air can circulate underneath and cool the cake. I used to use a metal steamer basket, but it has disappeared, so I use the cake cooler.
On top of the rack or in the steamer basket, place the shell fish. Cover the pot and turn the flame to med high. Chcek in 10 minutes or so, when the little critters have opened their shells, they're done. I scoop them into a serving bowl and pour the steaming liquid over them. Serve.
Posted to EAT-L Digest by Tania Hewes <taniah@...> on Dec 8, 1997
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