STEAMED MUSSELS WITH GARLIC AND FENNEL
48 whole mussels
14 cups olive oil
10 cloves garlic, minced
1 bulb fennel, finely chopped
2 whole tomatoes, seeded and chopped
1 1/2 cups dry white wine
crusty bread (to serve)
Scrub mussels and remove beards. Store in a bowl in the refrigerator.
Heat oil in large stockpot over high heat, stirring occasionally, for 4 minutes.
Pour in wine, turn heat to high, and boil 6 minutes.
Add mussels, cover, and reduce heat to medium. Cook, shaking the pot occasionally, until all mussels are open, about 7 minutes. Discard any mussels that do not open.
Serve hot with crusty bread.
Servings: 4
Source: The Totally Garlic Cookbook by Helene Siegel and Karen Gillingham
48 whole mussels
14 cups olive oil
10 cloves garlic, minced
1 bulb fennel, finely chopped
2 whole tomatoes, seeded and chopped
1 1/2 cups dry white wine
crusty bread (to serve)
Scrub mussels and remove beards. Store in a bowl in the refrigerator.
Heat oil in large stockpot over high heat, stirring occasionally, for 4 minutes.
Pour in wine, turn heat to high, and boil 6 minutes.
Add mussels, cover, and reduce heat to medium. Cook, shaking the pot occasionally, until all mussels are open, about 7 minutes. Discard any mussels that do not open.
Serve hot with crusty bread.
Servings: 4
Source: The Totally Garlic Cookbook by Helene Siegel and Karen Gillingham
MsgID: 3142639
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Fish and Seafood Recipes (8)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Fish and Seafood Recipes (8)
Board: Daily Recipe Swap at Recipelink.com
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| Reviews and Replies: | |
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