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| PRINCE EDWARDS ISLAND MUSSELS IN A CHARRED VINE-RIPENED TOMATO BROTH |
| 6 Servings |
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| Ingredients |
2 lbs Prince Edward Island Mussels
4 Charred Tomatoes
4 T Chopped, Fresh Garlic
1 c Clam Juice
1/2 c White Wine
1/4 lb Butter
1/4 c Chopped, Fresh Herbs (Thyme, Rosemary, Sage,
Parsley)
2 T Oil
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| Method |
| Heat large sauté pan over medium-high heat.
Add oil, garlic, then mussels and toss four to five times.
Add tomatoes, clam juice, white wine and herbs.
Toss and cover.
Wait about 2 minutes then add butter, toss and cover and
continue cooking for another minute.
Uncover, toss and cook until all mussels open.
Serve in deep bowls with lots of crusty bread for dipping in
the broth. |
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