Recipes

[DiAnne]

Recipe from a shellfish class I took at our local co-op.  Delicious fast and easy meal.

1 T olive oil
1/2 cup diced red onion
1 T minced garlic
1 T chili powder
2 pounds fresh mussels, rinsed and cleaned
1/4 cup dry white wine
1 cup diced Roma tomatoes
1/2 cup roughly chopped jalapeno-stuffed green olives (or       substitute pimento-stuffed green olives)
3 T capers
2 T coarsely chopped cilantro, divided

Pre-heat a large saute pan with lid over med heat.  Add olive oil - when it is hot but not smoking - add the red onion and saute for 30 seconds.  Stir in the garlic and saute for 10 seconds.  Stir in the chili powder and saute for another 10 seconds.

Gently add the mussels and then the wine.  Strew the tomatoes, olives, capers and 1 T cilantro over the top of the mussels.  Cover, turn heat to high and steam until the mussels open.  This should take 4-5 minutes.  

Serve in warm bowls with shells facing upwards.  Spoon pan juices over mussels.  Garnish with remaining 1 T of cilantro.  

Serves 2

Make sure all mussels are closed before cooking.  Discard any that are open or with broken shells.  

[LTT1]

@DiAnne

Sounds fabulous! Thank you!