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Mussels in Green Sauce
Nb persons: 0
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Source: Pauline Viviano
| 5 dozen | mussels |
| 1 cup | dry white wine |
| ½ teaspoon | basil |
| 2 tablespoons (¼ stick) | butter or margarine |
| 1 tablespoon | olive or salad oil |
| 1 medium-sized | red pepper, cut into matchstick-thin strips |
| 1 | garlic clove, sliced |
| 2 medium-sized | green onions, minced |
| ½ cup | parsley, chopped |
| 1 tablespoon | capers, drained and minced |
About 50 minutes before serving:
With stiff brush, scrub mussels under running cold water to remove any sand; remove beards.
In 8-quart saucepot or Dutch oven over high heat, heat wine, basil and _ cup water to boiling. Add mussels; heat to boiling. Reduce heat to medium-low; cover and cook until shells open, about 6 to 8 minutes, stirring occasionally.
Meanwhile, in 2 quart saucepan over medium heat, in hot butter or margarine and olive or salad oil, cook red pepper until tender. With slotted spoon, remove red pepper to small bowl; set aside. In butter mixture remaining in saucepan, cook garlic and green onions until onions are tender, stirring often; discard garlic. Stir in parsley and capers; remove from heat.
With slotted spoon, remove mussels to large bowl. Rinse mussels in cooking broth in saucepot to remove any sand; set mussels aside. Let broth stand a few minutes until sand settles at bottom of saucepot. Carefully pour clear broth into bowl. Discard any sand at bottom of saucepot.
Return clear broth to saucepot; add parsley mixture, red-pepper strips, and reserved mussels in their shells; over medium-high heat, heat through. Makes 4 main-dish or 8 accompaniment servings.
Serve with crusty Italian bread to sop up the flavorful broth.
As you will be able to see from this and the recipes that follow, I love mussels. From Pauline Viviano.
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