You are here: Seasoned Cooking » All Issues » February 1999 Issue » This Article » Page 4
February 1999 Issue
(The way to his heart is really through his stomach!)
by Rossana S. Tarantini
Table of Contents | Single-page view

Related Sites

Welcome To IPTV Recipes!

IPTV Recipes is a FREE and exclusive home cooks' community where you can share and browse delectable recipes, have your own channel, upload cooking...

Knives And Tools Online

Europe's #1 Online Knife store. Representing top brands like Zwilling J.A. Henckels, Wusthof Trident, Global, Diamond Sabatier, Victorinox etc. for...

The Executive Chef

Theme menus with free recipes, food related links, a recipe forum to request and exchange recipes, and if your website is food related apply for m...

Between Friends: Home Based Success

Juggle your responsibilities so that you can make more time for you. Between Friends can help with departments such as self improvement, household...

Shake Off the Sugar

Helping you stay on a healthy low carbohydrate diet, using low glycemic carbs, increased fiber, healthy fats, and adding to your knowledge of nutri...

Steamed Mussels Roxie

This is a dish I put together and posted to my mailing list quite a while ago. Each time I make it, the recipe changes slightly!
  • 3 dozen mussels, scrubbed and bearded
  • 4 cloves garlic, minced
  • 2 shallots, minced
  • 3 slices ginger, minced
  • 4 - 6 jalapeno peppers, minced
  • 2 bay leaves
  • 4 tbsp butter
  • 1 cup dry white wine
  • the following ingredients are all in 1/2 cup quantities and diced
  • red onion
  • leek
  • carrot
  • celery
  • zucchini
  • red pepper
  • tomato
  • parsley
  • basil
In a pot large enough to accommodate the mussels with room to open, melt butter over high heat, add onion, leek and shallot till translucent, then add garlic, hot peppers and ginger. Allow to cook till slightly wilted, then add, carrot, celery and red pepper. Cook 5 minutes more, then add tomato and zucchini. Continue cooking until tomato begins to break down, add parsley and basil, salt and pepper to taste, bay leaves and white wine. Reduce heat and simmer for 15 minutes. Add mussels and continue simmering until all the mussels have opened. This should take a few minutes.

Remove from pot and serve with crusty bread and a simple saffron risotto on the side. Hubby likes to spoon the pot vegetables and juices over his rice. Yummmmmm!

  • Yields: 2 very healthy portions
  • Preparation Time: Approx 45 minutes
Previous Page Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.