Robert Ehrlich from Uncle Giuseppe's shows News 12's Lily Stolzberg how make mussels d'amor.
Recipe:
Ingredients:
4 lbs. Prince Edward Island Mussels
2 tbsp. e.v.o.o.
8 cloves garlic shaved thin
4 shallots sliced thin
¾ cup champagne
6 oz. tomato sauce
¼ cup heavy cream
Salt & black pepper to taste
1 oz. basil chiffonade
Ingredients:
4 lbs. Prince Edward Island Mussels
2 tbsp. e.v.o.o.
8 cloves garlic shaved thin
4 shallots sliced thin
¾ cup champagne
6 oz. tomato sauce
¼ cup heavy cream
Salt & black pepper to taste
1 oz. basil chiffonade
Directions:
- Wash and de-beard mussels under cold water.
- In a large saute pan over medium heat, heat oil until just smoking. Add shallots and garlic and let cook for 1 minute.
- Add mussels ,champagne, tomato sauce and heavy cream.
- Turn up heat and stir mussels well. Cover pan for 2 to 3 minutes until all mussels have opened. Discard any closed mussels at this point.
- Pour mussels in with the sauce into a large serving bowl and garnish with basil chiffonade.
- Wash and de-beard mussels under cold water.
- In a large saute pan over medium heat, heat oil until just smoking. Add shallots and garlic and let cook for 1 minute.
- Add mussels ,champagne, tomato sauce and heavy cream.
- Turn up heat and stir mussels well. Cover pan for 2 to 3 minutes until all mussels have opened. Discard any closed mussels at this point.
- Pour mussels in with the sauce into a large serving bowl and garnish with basil chiffonade.
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