Roman Seasoned Mussels Recipes

ROMAN SEASONED MUSSELS

Steps:

• Reduce the grape juice to 1/10 volume.
• Add the anchovy paste and the oregano.
• Use as directed.
• Mussel dish:.
• Wash the mussels thoroughly.
• Place in pot and add water to cover them. Add remaining ingredients.
• Boil until done. This means:.
• Shells will open during boiling. After shells open, boiling should continue for 3 to 5 minutes. So watch the mussels ok?

STEAMED MUSSELS WITH GARLIC AND PARSLEY

Steps:

• Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
• Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
• Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.