Mussels In A Light Italian Sauce Recipe
How about one awesome recipe suggestion to attempt today? This Mussels In a Light Italian Sauce is too good to be passed up, so make a special note of it. The goodness of Seafood makes Mussels In a Light Italian Sauce a great treat. I am sure this super delicious Italian Mussels In a Light Italian Sauce is gonna bowl you over with its addictive flavor! A lip-smacking Side Dish, this Mussels In a Light Italian Sauce completes your spread. This Mussels In a Light Italian Sauce is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
Ingredients
3 to 4 pounds mussels;
2 tomatoes, chopped
1/2 stick (1/8 pound) butter
3 tablespoons olive oil
4 or 5 green onions, chopped
2 cloves garlic, chopped
Pinch of oregano
Pinch of rosemary
Tiny handful fresh-chopped parsley
Salt and pepper to taste
1/2 cup dry white wine
Directions
To clean the mussels, scrub each in fresh water.
Remove all barnacles, and use a pair of pliers to pull off the little beard that was used by the mussel to attach itself to the rock.
Do not use mussels that are already opened unless they will close when you tap them with the back of a table knife.
In a 6 quart kettle, saute the tomatoes in butter and olive oil.
Add the green onions, garlic, oregano, rosemary, and parsley.
Saute for a few minutes until soft.
Now add a bit of salt and pepper and finally a good white wine.
When all is simmering severely, throw in the mussels.
Cover the pot, and simmer until the mussels are open and tender.
Be careful; this takes only a few moments.
The joy of this dish stems from the fact that after you have eaten the mussels, you will have a sauce remaining in the bottom of your bowl that simply cries out for fresh pasta.
Cook spaghet tini or other favorite pasta, and use the sauce over the top.
Remove all barnacles, and use a pair of pliers to pull off the little beard that was used by the mussel to attach itself to the rock.
Do not use mussels that are already opened unless they will close when you tap them with the back of a table knife.
In a 6 quart kettle, saute the tomatoes in butter and olive oil.
Add the green onions, garlic, oregano, rosemary, and parsley.
Saute for a few minutes until soft.
Now add a bit of salt and pepper and finally a good white wine.
When all is simmering severely, throw in the mussels.
Cover the pot, and simmer until the mussels are open and tender.
Be careful; this takes only a few moments.
The joy of this dish stems from the fact that after you have eaten the mussels, you will have a sauce remaining in the bottom of your bowl that simply cries out for fresh pasta.
Cook spaghet tini or other favorite pasta, and use the sauce over the top.
