Hot and Spicy Mussels
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Prep time:
Cooking time:
Type of meal : | Main Courses | Main Courses
Special diet :
Ingredients
3 tbsp (45 mL) olive oil
1/2 cup (125 mL) finely chopped yellow onion
3 cloves garlic, finely chopped
2 cored, seeded, and chopped sweet red peppers
1/4 to 1/2 tsp (1 to 2 mL) red pepper flakes
1 can (16 oz/500g) Italian plum tomatoes, coarsely chopped with their juice
1 tsp (5 mL) salt
1 tsp (5 mL) dried basil, crumbled
1 tsp (5 mL) dried thyme, crumbled
1/2 tsp (2 mL) sugar
1/4 tsp (1 mL) black pepper
1 tbsp (15 mL) balsamic vinegar
4 lbs (2 kgs) mussels or 3 dozen littleneck clams in their shells, prepared for cooking
1/4 cup (50 mL) chopped parsley
Directions
In a 4-quart Dutch oven or heavy kettle over moderate heat, heat oil 1 minute. Add onion, garlic, red peppers, and pepper flakes and sauté until soft — about 5 minutes. Stir in tomatoes, salt, basil, thyme, sugar, and pepper. Bring to a boil over high heat, reduce the heat to moderately low, and cook, covered, until sauce thickens — about 30 minutes. Stir in vinegar. Add mussels, increase the heat to moderately high and cook, covered, until mussels open — about 5 minutes. Discard mussels that have not opened. Sprinkle with parsley and serve with hot crusty bread.
Makes 4 servings
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:691
