Serve As Appetizers
Ingredients:
60 clean Prince Edward Island or Maine mussels
4 oz. halved cherry tomatoes
6 cloves minced garlic
5 sliced scallions in 1/4 in. pieces
1 oz. extra virgin olive oil
1 Tbsp. butter
1 c. dry white wine
Salt and pepper to taste
Procedure:
In large saucepan heat the olive oil and butter together over medium flame, add garlic and scallions and saute
with no color. Add tomatoes and cook 1 minute, add mussels and toss with mixture. Add white wine, salt and pepper and cover for 3 minutes until mussels open. With tongs, place mussels open side up in 4 bowls, pour liquid over mussels and serve immediately.
Recipe Type: AuthenticIngredients:
60 clean Prince Edward Island or Maine mussels
4 oz. halved cherry tomatoes
6 cloves minced garlic
5 sliced scallions in 1/4 in. pieces
1 oz. extra virgin olive oil
1 Tbsp. butter
1 c. dry white wine
Salt and pepper to taste
Procedure:
In large saucepan heat the olive oil and butter together over medium flame, add garlic and scallions and saute
with no color. Add tomatoes and cook 1 minute, add mussels and toss with mixture. Add white wine, salt and pepper and cover for 3 minutes until mussels open. With tongs, place mussels open side up in 4 bowls, pour liquid over mussels and serve immediately.
Recipe Author: Richie Barron, Owner
Restaurant: Il Capriccio Ristorante & Bar, 888 Main Street, Waltham. MA 02453
Source: http://www.recipepubs.com/TOMSA/TOMSA%20book%20small%20file2.pdf