Mussels a la Vicki Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lbs. mussels, very fresh
4 cups fresh chopped Roma tomatoes, mixed with peppers(jalepeno, any kind you like for heat)
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1-2 cans diced spicey tomatoes with chili's(Rotel is the major brand)
1 cup white wine
1 cup chicken stock
1-2 large cloves garlic, minced
1/2 bunch chopped parsley
1 shallot, finely minced
olive oil, 1 T
Loaf of Italian bread, sliced and toasted for dipping
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Directions: |
Directions:In a large skillet or pot, saute shallot in olive oil, until translucent.
Add tomatoes, including any juices, white wine, chicken broth and cook for about 10 minutes(or so, until reduced a bit and wine has cooked off.
Add the mussels all at once, and cover immediately to steam mussels, should take about 5 minutes.
Mussels are "cooked' when all the shells are open wide.
Pour all the mussels and sauce into a very large serving bowl and sprinkle with chopped parsley.
DISCARD ANY UNOPENED MUSSELS
Use crusty Italian bread for dipping into this delicious sauce.
Mange!!!!!!!!© |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: This is one great way to start a meal. We have these often as an appetizer for a pasta dinner, or for the entire meal, if we just want to make this the focus. A little cheese to start, bowl of olives and a nice bottle of crisp white wine, makes me happy.
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