Spicy mussels steamed in white wine
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| ¾ | cup | Coarsely chopped onion |
| 2 | teaspoons | Anchovy paste (or 4 anchovy fillets, chopped) |
| 3 | larges | Garlic cloves, crushed |
| ¾ | teaspoon | Dried crushed red pepper flakes |
| 2½ | pounds | Fresh mussels, scrubbed, debearded |
| 1 | cup | Dry white wine |
| ⅓ | cup | Chopped parsley |
Directions
Heat olive oil in heavy medium skillet over medium heat. Add onion and saute 5 minutes, stir in anchovy paste (if using chopped anchovy fillets mash them into paste with back of fork. ) This can be prepared 1 hour ahead. Let stand at room temp.
Combine mussels and wine in heavy large saucepan or Dutch oven; bring to boil over high heat. Cover pan; boil until mussels open, (about 7 minutes).
Remove from heat. Using tongs or slotted spoon, transfer mussels to 2 large soup bowls, discarding any mussels that do not open. Strain mussel cooking liquid into skillet with onion. Boil mixture over high heat until slightly reduced, about 2 minutes. Mix in parsley. Ladle broth over mussels. Serve with crusty bread for soaking up mussel broth! I don't remember exactly which cooking magazine I got the basis for this recipe from (it was a long time ago) so I am sorry I can't give credit where credit is due. However it was suggested that slices of pear wrapped in prosciutto would be an elegant starter and spumoni and amaretti cookies would be an appropriate finish. That would definately blow the low fat part, but I know you all can adapt with a fruit salad for starters and some sorbet for dessert. Enjoy!
Posted to Kitmailbox Digest by StatOfMind@... on Mar 4, 1997.