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RECIPE
Adapted from the Da Silvano cookbook

Serves 2

A CookTale

When your taste buds say, “Thai Mussels tonight” but you find you don’t have the Coconut milk, you do the next best thing. Change “courses” in mid-stream. Last evening dinner went from Asia to Italy in the blink of an eye. I admit it was 180 degrees from what we looked forward to, but I’ll be a better plan-aheader in the future.

INGREDIENTS

2 pounds of fresh Mussels (preferably labeled Prince Edward Island)
2TB of EVOO
2 Garlic Cloves (thinly sliced)
1 large shallot (thinly sliced)
a pinch of Red Pepper Flakes
1/2 cup of white Wine or Vermouth
12 Campari Tomatoes (quartered)
20 Caper Berries
1/4 cup of flat leaf Parley (minced)

METHOD

1. Warm the EVOO in a large pot or casserole. Add the Shallot & Garlic & cook until they soften & brown.

2. Add the Mussels & the pinch of Red Pepper Flakes. Cover the pot & cook until the Mussels open, 3 to 5 minutes.

3. Pour in the Wine. Scatter the Tomatoes & Caper Berries over the Mussels. Add the Parsley & gently mix together.

4. Plate with a wedge of Lemon.

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