This mussel recipe is made in a tomato sauce with vodka and cream. It is really quite easy to make and absolutely delicious. This is a great weeknight meal but can also be served on special occasions such as Mother’s Day.
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Serves six
2.2 pounds cleaned mussels – remove the sticky membrane (beard) between the shells
1 TBS olive oil
1 small onion – finely chopped
4 garlic cloves – minced
1 – 28 oz. (400 grams) can of chopped tomatoes
1 tsp. dried oregano leaves
1 tsp. sugar
1/2 tsp. ground red chili pepper (optional)
1/2 cup(125 ml) vodka
Salt & pepper
1/2 cup heavy cream
Chopped fresh basil for garnish
Add the olive oil to a large skillet and heat. Add the onion and cook, stirring occasionally, for 5 to 6 minutes until it is translucent and softened. Add the garlic. Cook, stirring constantly, for about a minute until you can start smelling it. Add the chopped tomatoes, the oregano, the sugar, the chili pepper and the vodka. Mix well, cover the skillet and allow simmering for about 7 minutes so that the alcohol evaporates. Work on low heat.
Uncover the skillet and season the tomato sauce with salt and pepper to taste. Mix well. Add the mussels and mix them into the sauce. Cover the skillet and let them steam for about 3 to 4 minutes. Remove the cooked mussels from the tomato sauce. If you are using whole mussels and some of them do not open please discard them.
Add the cream to the tomato sauce and mix. Do not bring the sauce to a boil. Simply heat it through. Return the mussels to the cream sauce and sprinkle with chopped basil. Heat and serve. You can serve these over pasta or with s nice fresh chunk of crusty bread.
CALORIES 324.66; FAT 13.46 grs (sat 5.63; mono 4.62; poly 01.53); PROTEIN 21.96 grs ; FIBER 1.84 grs; CARBS 17.43 grs; CHOLESTEROL 74.06mg; IRON 6.93 mg; SODIUM 1084.67 mg; CALCIUM 77.58 mg
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