Lopez red chile and garlic mussels (wash)

2 Servings

Ingredients

Quantity Ingredient
2 pounds Mussels in shells; washed and bearded
½ cup White wine
1 cup Crushed tomatoes
4 Garlic cloves; minced
2 tablespoons Asian chile sauce* (found in asian markets; snacha)
Fresh cilantro
Lime wedges

Directions

Mix wine, tomateos, garlic and chile sauce together in a 2 quart saucepan with mussels. Cover and bring to a boil over high heat. Steam mussels until just open, about 3 minutes. Place mussels on serving dish and pour remianing liquid over mussels.

Yield: 4 servings as an appetizer, 2 servings as an entree.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Bay Cafe, Lopez Village, Lopez Island

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