Tuesday, July 30, 2013

Seafood Feast

-Sort, clean, and remove the beards of the mussels and place them in the fridge in a bowel with a damp paper towel to cover
-Cook the pasta in boiling, salty water until al dente
-Coat the cooked pasta with butter and chopped parsley
-Meanwhile chop up the parsley, garlic, and onion
- In a fry pan, sauté the onion in a 2-3 Tbs of olive oil and 1 Tbs of butter
-When onion is almost cooked through, add the garlic and 1 Tbs of thyme
- After the garlic has cooked, add a cup of the white wine and allow to simmer until half of the alcohol has evaporated
- Add 3/4 of a cup of chicken stock (or seafood stock) and the drained can of tomatoes, and the juice of one lemon
-Allow the sauce to thicken for about 10-15 minutes 
-Add the cleaned and sorted mussels to the sauce and cover with a lid
-Allow the mussels to cook in the sauce for 10-15 minutes, or until all of the mussel shells are open
-Throw out any mussels that have not opened after cooking
-Pour sauce with mussels over a bowlful of pasta and serve with crusty bread

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