Cozze al vino bianco (mussels in a white wine sauce)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole garlic cloves; crushed | |
| 2 | tablespoons | Olive oil |
| 1 | cup | Onions; julienned |
| 1 | pinch | Red pepper flakes |
| 2 | Sprigs fresh thyme | |
| 1 | cup | Dry white wine |
| 64 | Mussels (approximately 3 pounds) | |
| 2 | tablespoons | Chopped Italian parsley |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Breadcrumbs |
| ½ | cup | Chicken stock (optional) |
Directions
In a deep skillet, cook the garlic cloves until golden in the olive oil.
Add onions and cook until wilted. Add red pepper flakes, thyme, and whitewine, and bring to a boil. Then simmer for 2 minutes.
Add mussels and parsley. Cover tight and cook over medium flame untilshells open (approximately 3-5 minutes). Add parsley, butter andbreadcrumbs, and if the mussels do not have enough juice, you can addchicken stock. Bring all to a vigorous boil for 2 minutes, shaking theskillet well so that all ingredients mix well.
Yield: 4 servings CHEF DU JOUR LIDIA BASTIANICH SHOW #DJ9256 Posted to EAT-L Digest 22 Aug 96 Date: Fri, 23 Aug 1996 10:40:55 -0500 From: LD Goss <ldgoss@...>