Steamed mussels with cinzano, scallions and tomatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Virgin olive oil |
| 1 | medium | Red onion; finely chopped |
| 1 | Garlic clove; thinly sliced | |
| 2 | pounds | Mussels; scrubbed, debearded |
| 8 | ounces | Cinzano rosso or other sweet red vermouth |
| 6 | ounces | Water |
| 2 | cups | Chopped fresh tomatoes |
| 4 | Scallions; thinly sliced | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
In a 12- to 14-inch sauté pan, sauté onion and garlic in olive oil until softened but not browned. Add mussels, Cinzano, water and tomatoes and bring to a boil. Cover and steam until all the mussels are opened (about 1½ to 2 minutes). Remove cover, add scallions and stir until well mixed.
Season broth with salt and pepper and pour into warm serving bowl and serve.
This recipe yields 4 antipasto servings.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5638)
Per serving: 355 Calories (kcal); 19g Total Fat; (48% calories from fat); 29g Protein; 17g Carbohydrate; 64mg Cholesterol; 662mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 ½ Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates Recipe by: Mario Batali
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