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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 15 MIN SERVINGS: 4 COST: MEDIUM
2 POUNDS MUSSELS
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8 CHERRY TOMATOES FINELY CUT (OPTIONAL)
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WHOLE GARLIC
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3 GARLIC CLOVES, CHOPPED
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RED PEPPER TO TASTE
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SALT AND PEPPER TO TASTE
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5 TBLSPOONS EXTRA VERGIN OLIVE OIL
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1/2 CUP DRY WHITE WINE (OPTIONAL)
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ITALIAN BREAD OR A FRENCH BAGUETTE
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2 TBLSPOONS PARSLEY, CHOPPED
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RECIPE
IN A VERY BIG SAUCE PAN, OVER MEDIUM HEAT, PUT THE OLIVE OIL, GARLIC AND RED PEPPER. DON'T MAKE THE GARLIC BURN.
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ADD THE MUSSELS, A LITTLE SALT AND PEPPER.
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ADD THE TOMATOES (OPTIONAL) AND WHITE WINE, WHICH ARE BOTH OPTIONAL. THE ORIGINAL RECIPE DOES NOT CALL FOR THESE, BUT THEY DO GIVE IT A GOOD FLAVOUR
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COVER THE PAN AND COOK UNTIL THE MUSSELS OPEN. DO NOT STIRR THEM WITH A SPOON PUT SHAKE THE POT HOLDING THE LID. THEY WILL MAKE A LOT OFF WATER.
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THE MUSSELS ARE READY WHEN THEY ARE OPEN. THE ONES THAT DO NOT OPEN ARE NOT GOOD, SO THROW THEM AWAY
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ROAST THE SLICES OF BREAD AND RUB GARLIC ON THEM.
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DUNK THE SLICES OF BREAD IN THE WATER OF THE MUSSELS, PLACE THE BREAD ON A DISH
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TAKE THE MUSSELS OUT OF THE SHELLS AND PUT THEM ON THE BREAD. THESE ARE A PERFECT APPETIZER!!
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