| Cuisine: Italian | Type: Appetizer | Serves: 4 |
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Source:
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Keith Brunell |
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Attributes:
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Comments:
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Serves 4 as an appetizer, 2 as a main course. |
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Serving Suggestions:
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Serve with Garlic Crostini. Place sliced bread on a sheet pan, rub with garlic, drizzle with olive oil and sprinkle with grated parmesan. Bake at 350°F till toasted. |
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Ingredients:
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2 lbs. fresh mussels 1 tbs. chopped garlic 1 oz. olive oil 3 sprigs of basil leaves 1 cup diced fresh tomatoes 1-1/2 cup white wine Several saffron threads (to taste) 1/3 cup heavy whipping cream Salt and freshly ground black pepper |
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Instructions:
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1. Purge and clean the mussels by putting them in a large amount of very cold water with 1 tablespoon corn meal and 1 teaspoon salt for 30 minutes to an hour. Clean the beards with a knife. 2. Dissolve the saffron in the white wine. Heat the olive oil in a large flat saute pan, then cook the garlic until it starts to brown lightly. Add basil sprigs, tomatoes and cook for 3 to 4 minutes. 3. Add the mussels then the white wine and saffron mixture. Cover, stirring gently occasionally allowing the mussels to open, then cook for an additional 2 minutes. Remove the mussels and arrange them in a serving bowl with the open end pointing upward. Cover with plastic wrap to retain the heat. 4. Reduce the cooking liquid by half then add the heavy cream and continue to reduce for 4 minutes. Season with salt and pepper. 5. Pour the sauce over the top of the mussels and garnish with the crostini. |
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Related recipes:
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None |
2003-01-11