| This recipe is liked by 1 person(s). |
Marinated Mussels
Nb persons: 0
Yield: 12 appetizer servings.
Preparation time:
Total time:
Source: Pauline Viviano
| The delicate marinade enhances the mussels without masking their flavor. | |
| 2 cups | dry white wine |
| 1 small | carrot, chopped |
| 1 small | onion, sliced |
| 2 | parsley sprigs |
| 1/2 teaspoon | ground pepper |
| 5 pounds | fresh mussels, scrubbed and debearded |
| ¼ cup | fresh lemon juice |
| 1 tablespoon | fresh parsley, chopped |
| 1 tablespoon | fresh basil, chopped, or 1 teaspoon dried basil, crumbled |
| 1½ teaspoons | capers, chopped |
| ¼ teaspoon | salt |
| 1/8 teaspoon | pepper |
| 1/3 cup | olive oil |
Combine wine, carrot, onion, parsley sprigs, and pepper in saucepot and bring to boils over high heat. Add mussels, cover and cook until opened, about 5 minutes. Remove opened mussels from pot using slotted spoon. Continue boiling remaining mussels until opened, up to 5 minutes. Discard any unopened mussels. Return opened mussels to pot. Let cool in liquid, stirring occasionally. (Mussels can be prepared 1 day ahead and refrigerated).
Meanwhile, blend lemon juice, chopped parsley, basil, capers, salt and pepper. Whisk in oil 1 drop at a time. Remove mussels from shells and add to marinade; discard shells. Refrigerate several hours or overnight. Bring to room temperature before serving.
Makes 12 appetizer servings.
Another great mussel recipe. From Pauline Viviano.
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