I first had Mussels in Brussells ca 1969, and have been enjoying this dish ever since!
Provided by jPaul Gaskill
Categories Seafood
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Preparation: In a large saucepan or pasta pot, heat the oil over medium heat. Add the garlic and tomatoes. With a wooden spoon, break up the tomatoes and stir. Bring the mixture to a boil, reduce the heat and simmer until the tomatoes lose their rawness, about 10 minutes.
- 2. Add the wine and season with saffron, salt and pepper. Add the red pepper and cayenne pepper, to taste depending on desired heat (if using). Increase the heat to medium-high and simmer until thickened, about 10 minutes. Add the mussels, cover and cook until they open, 3 to 5 minutes.
- 3. Garnish with fresh chopped parsley and serve over pasta or with a side of Bruschetta for dipping in the sauce.
- 4. Recipe adapted from The Institute of Culinary Education, Techniques of Italian Cooking -Kristen Hess, Author of theartfulgourmet.com
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