Matt's Mussels Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-3 pounds of Fresh Mussels in the shell 5 cloves of garlic - CHOPPED Large Stalk of Anise (fresh fennel - in the produce isle) cut into 1/4" pieces; reserve leaves for later 1 1/2 tsp. of Saffron (in the spice isle) 1 stick of butter 3 cups of Dry White wine (vermouth or similar) 1 tbsp. of salt 1 tsp. of ground pepper 2 - 12 Oz. cans of prepared chopped tomatoes Crusty Bread
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Directions: |
Directions:Use large cast iron pot (a wok works well too) and melt butter over medium heat.
Add garlic, anise (less leaves), salt and pepper and saute for 5-10 minutes until garlic is tender.
Add wine and saffron and bring to a boil.
Simmer for 10-15 minutes until sauce has a yellowish color and anise is tender.
Return to a boil and add chopped tomatoes and mussels; cover and cook until all mussels are open.
Serve in pot or large bowl with warm crusty bread.
Garnish with reserved anise greens over top of mussels.
Good over pasta too..... |
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Number Of
Servings: |
Number Of
Servings:5-6 |
Preparation
Time: |
Preparation
Time:30-45 minutes |
Personal
Notes: |
Personal
Notes: I may be a bit off with the amounts on this one. When I make this dish, I usually gauge the amounts by eye on the amount of mussels. Use enough wine to go with the amount of mussels that you are making - it's very easy and tastes great. Also good as a main course.
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