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Seafood Recipes : Molluscs : Mussels Zortich
Ingredients
2 pounds fresh mussels, tightly closed
3 cloves fresh garlic, chopped
1/2 medium onion, chopped
1 whole carrot, sliced 1/8" thick
2 whole stalks celery, sliced 1/4" thick
1 whole fennel bulb, chopped
1/2 cup fresh basil, chopped
3/4 cup fresh parsley, chopped
2 sprigs fresh rosemary, leaves only
2 14-oz cans Italian tomato sauce
1 cup dry white wine
1 pinch saffron
1 tablespoon olive oil
1 pinch salt
1 whole dried cayenne pepper
Directions
There are two rules in preparing and cooking shellfish: Don't
cook them if they are not tightly closed. Don't eat them if they
are not open after cooking. The way my mother taught me to check
mussels, is by trying to slide the shells sideways against each
other. If they slide easily throw them away. There is nothing
worse then having a whole pot of mussels tainted by a few bad
ones. If in doubt toss'em.
1. Rinse mussels in cold water. Scrub to remove attachment
points and remove beards.
2. Preheat a large, heavy bottomed, pot on medium heat.
When hot, add olive oil and coat bottom. Add chopped garlic and
toss to season oil, but do not brown garlic.
3. Add chopped onions and stir until translucent. Add
sliced carrot and cook 5 minutes, stirring often. Turn down heat,
add sliced celery and cook 10 minutes more, stirring often.
4. Add tomato sauce, white wine, saffron, salt, and cayenne
pepper; cover, raise heat to medium, and bring to a boil.
5. Add chopped fennel, chopped herbs and mussels. Cover
and cook 20 minutes. Spoon opened mussels into serving bowls and
pour sauce over top. Serve with fresh, or toasted, French bread
and enjoy!
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