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Thursday, October 8, 2015

calico mussels

Ingredients

  • Servings: 24
  • 1/2 cup white
  • 1 small onion, minced
  • 1 lemon wedge
  • 2 pounds mussels, cleaned and debearded
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1 small carrot, shredded
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons red vinegar
  • 1/4 teaspoon ground black pepper
  • 1 pinch salt

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins

  • combine , onion, and lemon in a large skillet; add mussels. bring mixture to a simmer and steam mussels until they break open, about 5 minutes. transfer mussels to a bowl using a slotted spoon and continue simmering mixture until slightly reduced, about 5 more minutes.
  • remove mussels from shells, reserving some shells for serving.
  • heat olive oil in a skillet over medium-low heat; cook and stir garlic until fragrant, about 2 minutes. stir reduced , carrot, red bell pepper, yellow bell pepper, parsley, vinegar, pepper, and salt into garlic; cook until heated through, 3 to 5 minutes.
  • mix mussels and vegetable- mixture together in a bowl; marinate in refrigerator, about 24 hours. serve by scooping a mussel and marinade into reserved half shells arranged on a platter.

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