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Ingredients |
4 pounds of Mussels
1/4 cup extra virgin olive oil
1/2 cup Roma tomatoes, chopped
1/2 cup scallions, chopped
2 Tablespoon. of fresh cilantro, chopped
2 Tablespoon. chopped garlic
I Tablespoon. red chili flakes
1/2 lemon
1 cup dry white beer or wine |
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Method |
Usually the mussels will be
de-bearded when purchased, however, if the mussels still have
their "beards" (byssal threads), wait until within an hour of
cooking to remove the mussel beards by giving them a sharp pull
toward the pointed tips of the mussels. Rinse the mussels under
fresh, running water before cooking, then set aside. if any
mussels are gaping open, the are getting weak, discard any that
will not attempt to stay closed after squeezing their shell shut
or if they have broken shells or an "off" odor.
Sauté scallions, tomatoes, garlic, and chili flakes in olive oil
over medium heat until scallions begin to look clear. Add beer
or wine, mussels, cilantro and juice from 1/2 lemon, cover and
turn heat to high. Mussels should steam until they are all
opened and the meats are no longer translucent, discard any
mussels that will not open. Spoon mussels into serving bowls and
ladle sauce over the top, then serve immediately. (Note: the
longer the chili flakes are sautéed, the hotter they get, so put
them into the mixture according to taste.) Accompany with bread
and a cold ale.
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