Cozze al vino bianco (mussels in a white wine sauce)

Yield: 4 Servings

Measure Ingredient
2 \N Whole garlic cloves; crushed
2 tablespoons Olive oil
1 cup Onions; julienned
1 pinch Red pepper flakes
2 \N Sprigs fresh thyme
1 cup Dry white wine
64 \N Mussels (approximately 3 pounds)
2 tablespoons Chopped Italian parsley
2 tablespoons Butter
2 tablespoons Breadcrumbs
½ cup Chicken stock (optional)

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@...>

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