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Steamed Mussels
Contributed by: Melinda
Serves 4.
2 lb. fresh mussels, scrubbed and any beards removed
Olive oil
1 bottle dry white wine
2-4 large garlic cloves, minced
1 tsp crushed red pepper flakes
1/2 cup sweet Red Bell Pepper, minced
1/2 cup parsley, chopped
1 meyer lemon
Discard any broken mussels or those that don't close when
tapped firmly
Heat a heavy bottom pot over moderately high heat and add a tablespoon or two of oil.
Add the mussels and cover for 5 minutes
Add 1/2 the bottle of wine, garlic and crushed red peper
When wine begins to boil, cover and cook another 5 minutes or
until the mussels have opened
At this point all the living mussels should have opened -
discard any that haven't
Turn off heat and spoon out the mussels into a heated shallow serving
bowl
Pour pan juices over and top with red pepper and parsley.
Squeeze 1/2 the lemon over the top and serve with lemon wedges,
sourdough bread and the remaining half bottle of wine.
I like to use Crinella Sauvignon Blanc
when making this. It goes very well with any seafood.
Questions about this recipe?
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