Mussels In Pink Sauce Recipe
Ingredients
| Mussels | 5 Dozen | |
| Water | 2 Cup (16 tbs) | |
| Tomato puree | 2 Tablespoon (Pink Sauce:) | |
| Lemon juice | 2 Tablespoon (Pink Sauce:) | |
| Sherry | 1 Tablespoon (Pink Sauce:) | |
| Cognac | 1/2 Tablespoon (Pink Sauce:) | |
| Garlic | 1 Clove (5gm), minced (Pink Sauce:) | |
| Onion | 1/2 Small, minced (Pink Sauce:) | |
| Water | 1/2 Cup (16 tbs) (Pink Sauce:) | |
| Mayonnaise | 2 Cup (16 tbs) (Pink Sauce:) | |
| Dairy sour cream | 1 1/2 Tablespoon (Pink Sauce:) | |
| Prepared horseradish | 1 Teaspoon (Pink Sauce:) | |
| Salt | To Taste (Pink Sauce:) | |
| Paprika | ||
| Red caviar | ||
Directions
Put mussels and 2 cups water into a saucepot, cover tightly, and bring to boiling.
Steam until the shells open.
Remove top shells.
To prepare sauce, combine tomato puree, lemon juice, sherry, cognac, garlic, onion, and 1/2 cup water in a saucepan and cook until the mixture is reduced to one third of its original quantity.
Strain the sauce; cool.
Add mayonnaise, sour cream, and horseradish to the cooled sauce.
Season to taste with salt and paprika.
Chill 1 to 2 hours.
Top each mussel with the Pink Sauce and garnish with caviar.
Steam until the shells open.
Remove top shells.
To prepare sauce, combine tomato puree, lemon juice, sherry, cognac, garlic, onion, and 1/2 cup water in a saucepan and cook until the mixture is reduced to one third of its original quantity.
Strain the sauce; cool.
Add mayonnaise, sour cream, and horseradish to the cooled sauce.
Season to taste with salt and paprika.
Chill 1 to 2 hours.
Top each mussel with the Pink Sauce and garnish with caviar.
Chef
