PRINCE EDWARD ISLAND MUSSELS
Makes 6 as appetizer
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
1 shallot, thinly sliced
1 clove garlic, finely chopped
1 teaspoon crushed red pepper flakes
2 pounds cleaned mussels
1 cup sunburst tomatoes or grape tomatoes
3 sprigs thyme
1½ cups white wine
½ cup French feta cheese
¼ cup blue basil chiffonade
In a medium saucepot, heat olive oil and 2 tablespoons butter over a low flame. Once hot, add the sliced shallots and chopped garlic. Gently sauté until garlic just starts to brown. Add crushed red pepper flakes and continue to sauté for another 30 to 45 seconds. Add mussels, tomatoes, and thyme. Coat mussels in oil and butter mixture and cook approximately 1 minute more. Add wine and cover. Steam mussels until they are opened, approximately 3 to 4 minutes.
With a slotted spoon, remove mussels from pot (retaining liquid in saucepot) and place in serving dish. Return saucepot to high heat and reduce liquid to a sauce consistency. Whisk in remaining butter and pour liquid over mussels. Sprinkle cheese and basil over mussels and serve with grilled or toasted Tuscan bread.
more recipes here: http://article.yourhomeandlifestyle.com/pages/article/YHL_JUN_12_05/18979/index.html
John Hatcher
Keller Williams Realty - The Hatcher Group
6 Deering Street | Portland, Maine 04101
207-775-2121 Office | 207-775-2122 Fax
http://JohnHatcher.us
John@JohnHatcher.us
Makes 6 as appetizer
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
1 shallot, thinly sliced
1 clove garlic, finely chopped
1 teaspoon crushed red pepper flakes
2 pounds cleaned mussels
1 cup sunburst tomatoes or grape tomatoes
3 sprigs thyme
1½ cups white wine
½ cup French feta cheese
¼ cup blue basil chiffonade
In a medium saucepot, heat olive oil and 2 tablespoons butter over a low flame. Once hot, add the sliced shallots and chopped garlic. Gently sauté until garlic just starts to brown. Add crushed red pepper flakes and continue to sauté for another 30 to 45 seconds. Add mussels, tomatoes, and thyme. Coat mussels in oil and butter mixture and cook approximately 1 minute more. Add wine and cover. Steam mussels until they are opened, approximately 3 to 4 minutes.
With a slotted spoon, remove mussels from pot (retaining liquid in saucepot) and place in serving dish. Return saucepot to high heat and reduce liquid to a sauce consistency. Whisk in remaining butter and pour liquid over mussels. Sprinkle cheese and basil over mussels and serve with grilled or toasted Tuscan bread.
more recipes here: http://article.yourhomeandlifestyle.com/pages/article/YHL_JUN_12_05/18979/index.html
John Hatcher
Keller Williams Realty - The Hatcher Group
6 Deering Street | Portland, Maine 04101
207-775-2121 Office | 207-775-2122 Fax
http://JohnHatcher.us
John@JohnHatcher.us
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