Serving
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Mussel Appetizer
North America

Serves
Effort:
Sched:
DoAhead:  
2 app  
**
20 min  
No
OK, the recipe says "serves 2 appetizer", but not if you can get away with eating them all yourself. Maybe you should start with a triple recipe for two - as an appetizer.





6
3/4
3/4

3
1/2
2
1/8
lrg
c
c

cl
t
T
t
Mussels (1)
White Wine
Tomato Clam Juice
  cocktail (2)
Garlic
Red Pepper flakes
Olive Oil, ExtV
Black Pepper
  1. Debeard the MUSSELS and scrub thoroughly (if using live).
  2. Peel GARLIC and slice thin.
  3. Put White Wine, Tomato Clam Juice Cocktail, Garlic and Red Pepper Flakes in a deep pot of sufficient size to easily hold all the mussels and bring to a boil.
  4. Add MUSSELS and bring back to a boil. Cook until the mussels have opened (discard any that don't open), remove them and keep them warm.
  5. Remove the top half of the mussel shells and arrange the bottom half on a serving platter. Keep warm until the sauce is ready.
  6. Strain the Liquid into a small saucepan, add the Olive Oil and Black Pepper and simmer down to about one third.
  7. Distribute a generous spoonful of sauce among the shells and serve.
  8. NOTE: you're going to have a lot of sauce left over - do not discard. Use it as a dipping sauce for something, add it to your next pasta sauce, put it on your breakfast scrambled eggs or whatever you think of.
NOTES:
  1. Mussels:   6 large should be somewhat over 1 pound. On the other hand, the Asian markets around here are well stocked with packages of frozen New Zealand mussels "on the half shell", much more convenient and dependable, and more economical as well.
  2. Tomato Clam Juice Cocktail   There are several brands and you should be able to find at least in any reasonably stocked supermarket. "Clamato" is probably the most widely distributed.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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