Scrub mussels and remove beards (do this just before cooking because the mussels will die once they are debearded.) Set aside.
To debeard mussels, use your fingers to grasp the beard sticking out of the shell. Pull the beard firmly until it dislodges from the shell.
1/2 Cup white zinfandel or nonalcoholic white wine
1/4 Cup roasted garlic
2 Tbs chopped shallots
2 cups chopped roma tomatoes
pinch of fresh basil
a hint of cream and butter
1 Tbs all purpose flour
In a Dutch oven, combine wine, garlic, shallots, tomatoes, basil. Bring to a boil over high heat. Add mussels. Cover and steam 3-5 minutes or until mussels open. Discard unopened mussels.
With a slotted spoon transfer mussels to a pyrex bowl. Retain liquid. In a small bowl mix together cream, butter and flour, then add to the hot liquid. Cook over high heat, stir constantly until sauce is thickened. Return mussels to liquid and coat well with sauce. Serve with hot french bread or homemade rolls. Yum,Yum,Yum!
(This recipe comes from the Beached whale in Ft. Myers, FL and they do give out the ingredients but not the amount, so experiment with your own ideas!)
Submitted by Opal Hochanadel.
Recipe submitted in November, 2010.
Comments:
[March 2012]
From: Donna Butt
Thanks. Love the Beached Whale. Trying tonight.