ENRIQUE RIGGS'S MUSSELS SUPREME

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Enrique Riggs's Mussels Supreme image

Provided by Thomas Morgan

Categories     dinner, main course

Time 30m

Yield 4 servings as a main course or 8 to 10 as an appetizer

Number Of Ingredients 10

5 pounds mussels
1 1/2 cups water
8 ounces pimentos, finely chopped
16 ounces soybean oil
16 ounces white wine vinegar
8 ounces minced garlic
1 cup grated Romano cheese
4 ounces anchovies, finely chopped
2 tablespoons black pepper
1 tablespoon cayenne pepper (optional)

Steps:

  • Wash mussels to eliminate sand. Remove beards with sharp knife.
  • In a 10-quart pot (large enough to hold mussels) put 1 1/2 cups of water. Add mussels and steam until fully opened, about 15 minutes.
  • Meanwhile, mix all remaining ingredients in a medium saucepan and bring to boil.
  • When mussels open fully, add mixture and let stand for 10 minutes. Serve with crusty French or Italian bread.

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