Hockeyplyr
Veteran X
So the other night I made Mussels Diablo.
The basis of the recipe is here [http://allrecipes.com/recipe/appetizer-mussels/detail.aspx] with some alterations.
The Recipe calls for (This is for 2.5 LBs)
1 cup white wine
1 1/2 cup tomato juice
3/4 cup clam juice
4 cloves garlic - peeled and sliced
1/2 sweet onion
1 can of dice tomatoes
2.5 pound mussels
2 tablespoons butter
1 Bayleaf
Some pepper, seasoning salt, thyme, rosemary [and a few other things]
I sauteed the onions and garlic until they were clear before putting in the rest of the ingredients minus the mussels and covered the pot. I let it cook on medium/low for about 30-40 min before turning it to boil adding in the mussels. Mussels finished in about 5 minutes and I took out all the mussels.
I let the sauce cook on high stirring constantly for about 4-5 min to thicken up the sauce and then used a blender to make the sauce smooth which I used for dipping sauce for bread and for the mussels themselves.
It came out great - I wish it was spicier - but I was wondering what alterations you guys would do. I was thinking of adding in parsley next time. Thoughts?
The basis of the recipe is here [http://allrecipes.com/recipe/appetizer-mussels/detail.aspx] with some alterations.
The Recipe calls for (This is for 2.5 LBs)
1 cup white wine
1 1/2 cup tomato juice
3/4 cup clam juice
4 cloves garlic - peeled and sliced
1/2 sweet onion
1 can of dice tomatoes
2.5 pound mussels
2 tablespoons butter
1 Bayleaf
Some pepper, seasoning salt, thyme, rosemary [and a few other things]
I sauteed the onions and garlic until they were clear before putting in the rest of the ingredients minus the mussels and covered the pot. I let it cook on medium/low for about 30-40 min before turning it to boil adding in the mussels. Mussels finished in about 5 minutes and I took out all the mussels.
I let the sauce cook on high stirring constantly for about 4-5 min to thicken up the sauce and then used a blender to make the sauce smooth which I used for dipping sauce for bread and for the mussels themselves.
It came out great - I wish it was spicier - but I was wondering what alterations you guys would do. I was thinking of adding in parsley next time. Thoughts?