A simple appetizer of mussels in red wine. Here we go!
Prepare:
3/4 cup Zinfandel wine
1 large shallot or green onion, finely chopped
3 bay leaves
2 fresh thyme sprigs or 1 teaspoon dried, crumbled
1 pound mussels, scrubbed and debearded
3 tablespoons olive oil (preferably extra-virgin)
3 large garlic cloves, minced
1 tablespoon chopped fresh Italian parsley
Here’s how:
Bring first 4 ingredients to simmer in heavy large non-aluminum saucepan. Add mussels then increase heat to high. Cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Transfer mussels to bowl using slotted spoon. Strain liquid through fine sieve set over bowl. Stir olive oil, minced garlic and chopped Italian parsley into cooking liquid. Season to taste with salt and pepper. Pour over mussels and serve. You can make 2 servings.
Prepare:
3/4 cup Zinfandel wine
1 large shallot or green onion, finely chopped
3 bay leaves
2 fresh thyme sprigs or 1 teaspoon dried, crumbled
1 pound mussels, scrubbed and debearded
3 tablespoons olive oil (preferably extra-virgin)
3 large garlic cloves, minced
1 tablespoon chopped fresh Italian parsley
Here’s how:
Bring first 4 ingredients to simmer in heavy large non-aluminum saucepan. Add mussels then increase heat to high. Cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Transfer mussels to bowl using slotted spoon. Strain liquid through fine sieve set over bowl. Stir olive oil, minced garlic and chopped Italian parsley into cooking liquid. Season to taste with salt and pepper. Pour over mussels and serve. You can make 2 servings.
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