buccaneer
somebody shut me the fark up.
2kg mussels, cleaned and de bearded.
Mythbuster warning: toss any that are open, and any that are not closed firmly as you de beard.
Do NOT toss ones that don't open during cooking, eat them as they are the freshest.
Parsley
Lemon
1/2 cup dry white wine.
Chili
500g roma tomatoes, use half canned and half fresh if possible, diced
15g butter
2-4 Tbs good Olive Oil
Tbs smoked paprika
handful fresh basil leaves
2 tsp dried oregano
Tbs chopped chilies of choice
2 Tbs tomato concentrate(paste)
1 large onion, diced finely
3 cloves garlic diced finely
Heat oil and butter in a pan, and add onions, simmer gently 5 minutes, add garlic and chilies and stir, simmer a couple more minutes but do not let onions color.
Sir in the tomato paste and simmer till it melts and cooks out.Add paprika, basil.
Add half the wine and sir the sauce loose and add the tomatoes and stir well.
Let simmer 40 minutes, then taste and season with salt and pepper.
In a separate pot, get hot on high heat and add the wine and mussels, cover and swirl the pot for a minute, let cook till the mussels have steamed open, just a minute or two should do.
Crack the lid and strain off the liquid, put the pot back on the heat and pour in the tomato chili sauce mixture and fold GENTLY through.
Squeeze half a lemon over it and serve with added fresh parsley and crusty bread.
:yo:
Mythbuster warning: toss any that are open, and any that are not closed firmly as you de beard.
Do NOT toss ones that don't open during cooking, eat them as they are the freshest.
Parsley
Lemon
1/2 cup dry white wine.
Chili
500g roma tomatoes, use half canned and half fresh if possible, diced
15g butter
2-4 Tbs good Olive Oil
Tbs smoked paprika
handful fresh basil leaves
2 tsp dried oregano
Tbs chopped chilies of choice
2 Tbs tomato concentrate(paste)
1 large onion, diced finely
3 cloves garlic diced finely
Heat oil and butter in a pan, and add onions, simmer gently 5 minutes, add garlic and chilies and stir, simmer a couple more minutes but do not let onions color.
Sir in the tomato paste and simmer till it melts and cooks out.Add paprika, basil.
Add half the wine and sir the sauce loose and add the tomatoes and stir well.
Let simmer 40 minutes, then taste and season with salt and pepper.
In a separate pot, get hot on high heat and add the wine and mussels, cover and swirl the pot for a minute, let cook till the mussels have steamed open, just a minute or two should do.
Crack the lid and strain off the liquid, put the pot back on the heat and pour in the tomato chili sauce mixture and fold GENTLY through.
Squeeze half a lemon over it and serve with added fresh parsley and crusty bread.
:yo:
