Friday, May 09, 2008

Mussels in White Wine, served with Tomato Toast

Category: Appetizer
Style: Western
Difficulty: Easy
Portion: Serves 4

3 garlic cloves, minced
2 tbsp extra-virgin olive oil
1 medium tomatoe, diced
1 pinch red chili flakes
1 lb fresh mussels, bearded, rinsed and cleaned
1/2 cup dry white wine
2 tbsp unsalted butter
1 pinch Italian mix dried herbs
salt and pepper to taste
Tomato Toast
1 baguette
1 cup tomato juice
1 tsp Worcestershire sauce

To make tomato toasts: cut baguette on an angle into thick slices. Put tomato juice on a deep dish. Mix in Worcestershire sauce. Dip one face of each bread slice into tomato juice, then flip and put on a cookie sheet. Broil in the oven until golden and crisp, about 5 minutes.
To poach mussels: in a large pot, sauté garlic in olive oil. Add tomatoes, sauté until beginning to release their juice. Add chili flakes and mussels and cook for 30 seconds. Add white wine, butter, herbs and pepper, cover and let steam until all mussels have cooked, about 3-5 minutes. Discard any unopened mussels.

No comments: