Our Favorite Mussel Recipes
This dish can be cooked at the table in a chafing dish or an electric frying pan.
2 tablespoons olive oil
1 medium-sized onion, minced
1 small clove garlic, minced
1/4 cup (40 grams) finely chopped green pepper
1 1/2 cups (3 1/2 deciliters) canned tomato sauce
2 medium-sized fresh tomatoes, peeled and diced
1/4 cup (40 grams) sliced pitted ripe olives
1 teaspoon salt
2 teaspoons sugar
4 cups (1 kilogram) cooked and drained fresh steamed mussel meats
1/4 cup (1/2 deciliter) dry sherry
3 tablespoons butter or margarine
Hot cooked rice
Chopped parsley for garnish
Heat oil in frying pan over low heat, Add onion and garlic; sauté until tender but not brown. Add green pepper, tomato sauce, tomatoes, olives, salt and sugar.
Cover and simmer about 25 minutes. Stir in mussels, sherry, and butter. Heat thoroughly, stirring. Serve over hot rice; sprinkle with parsley.
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