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Cozze Al Vino Bianco(Mussels In a White Wine Sauce)
2 whole garlic cloves -- crushed 2 tablespoons olive oil 1 cup onions -- julienned 1 Pinch red pepper flakes 2 sprigs fresh thyme 1 cup dry white wine 64 mussels (approximately 3 pounds) 2 tablespoons chopped Italian parsley 2 tablespoons butter 2 tablespoons breadcrumbs 1/2 cup chicken stock (optional) In a deep skillet, cook the garlic cloves until golden in the olive oil. Add onions and cook until wilted. Add red pepper flakes, thyme, and whitewine, and bring to a boil. Then simmer for 2 minutes. Add mussels and parsley. Cover tight and cook over medium flame untilshells open (approximately 3-5 minutes). Add parsley, butter andbreadcrumbs, and if the mussels do not have enough juice, you can addchicken stock. Bring all to a vigorous boil for 2 minutes, shaking theskillet well so that all ingredients mix well. |
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