Steamed Mussels Vinaigrette Recipe
Ingredients
1 pound mussels, scrubbed
12 cups cold water
6 tablespoons salt
1/2 cup finely chopped green sweet pepper
3 cloves garlic
2 tablespoons margarine or butter
1/2 cup dry white wine or chicken broth
1 medium tomato, seeded and chopped
2 tablespoons snipped fresh basil or 1 1/2 teaspoons dried basil, crushed
1 teaspoon snipped fresh cilantro or 1 tablespoon snipped parsley
Sliced French bread (optional)
Directions
1 Remove beards from mussels. In a large bowl or kettle combine
4 cups of the cold water and 2 tablespoons of the salt; add mussels. Soak mussels for 15 minutes; drain and rinse. Discard water; repeat soaking, draining, and rinsing two times more.
2 In a 3-quart saucepan cook sweet pepper and garlic in margarine until almost tender. Stir in wine, tomato, and basil. Add mussels. Bring to boiling; reduce heat. Simmer, covered, for 3 to 4 minutes or just until mussels open. Remove from heat. Discard any mussels that do not open.
3 Using a slotted spoon, transfer mussels and vegetables to a large serving bowl. Cover and set aside to keep warm.
4 If necessary, boil the cooking liquid gently, uncovered, about
4 minutes or until it has been reduced to 2/3 cup. Spoon sauce over the mussels. Sprinkle with cilantro. If desired, serve with French bread.
4 cups of the cold water and 2 tablespoons of the salt; add mussels. Soak mussels for 15 minutes; drain and rinse. Discard water; repeat soaking, draining, and rinsing two times more.
2 In a 3-quart saucepan cook sweet pepper and garlic in margarine until almost tender. Stir in wine, tomato, and basil. Add mussels. Bring to boiling; reduce heat. Simmer, covered, for 3 to 4 minutes or just until mussels open. Remove from heat. Discard any mussels that do not open.
3 Using a slotted spoon, transfer mussels and vegetables to a large serving bowl. Cover and set aside to keep warm.
4 If necessary, boil the cooking liquid gently, uncovered, about
4 minutes or until it has been reduced to 2/3 cup. Spoon sauce over the mussels. Sprinkle with cilantro. If desired, serve with French bread.
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