MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lager-Steamed Mussels With Mustard, Kielbasa & Dill
Categories: Beer, Seafood, Pork, Herbs, Vegetables
Yield: 4 Servings
1/4 c Olive oil
1 md Onion; chopped fine
6 cl Garlic; minced
3 tb Fresh parsley; chopped
28 oz Can chopped tomatoes in
- thick puree; drained (2 c)
1/4 ts Dried thyme
1/4 ts Dried red pepper flakes
4 lb Mussels; scrubbed, debearded
1/8 ts Freshly ground black pepper
Salt; if needed
Garlic toast (optional)
In a large pot, heat the oil over moderately low heat. Add the
onion and garlic and cook, stirring occasionally, until the onion
is translucent, about 5 minutes. Stir in the parsley, tomatoes,
thyme, and red pepper flakes. Reduce the heat and simmer, partially
covered, for 25 minutes, stirring occasionally.
Discard any mussels that have broken shells or that don't clamp
shut when tapped. Add the mussels to the pot. Cover; bring to a
boil. Cook, shaking the pot occasionally, just until the mussels
open, about 3 minutes. Remove the open mussels. Continue to boil,
uncovering the pot as necessary to remove the mussels as soon as
their shells open. Discard any that do not open.
Stir the black pepper into the broth. Taste the broth and, if
needed, add salt. Ladle the broth over the mussels and serve with
the garlic toast.
Recipe FROM:
https://www.foodandwine.com
Uncle Dirty Dave's Archives
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