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Steamed Mussels With Cinzano, Scallions And Tomatoes

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 tablespoons 60ml Virgin olive oil

    2. 1 tablespoon 15ml Red onion - finely chopped (medium)

    3. 1 Garlic clove - thinly sliced

    4. 2 lbs 908g / 32oz Mussels - scrubbed, debearded

    5. 8 oz 227g Cinzano Rosso

    6. 6 oz 170g Water

    7. 2 cups 125g / 4.4oz Chopped fresh tomatoes

    8. 4 Scallions - thinly sliced Salt - to taste Freshly-ground black pepper - to taste

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions In a 12- to 14-inch saute pan, saute onion and garlic in olive oil until softened but not browned. Add mussels, Cinzano, water and tomatoes and bring to a boil. Cover and steam until all the mussels are opened (about 1 1/2 to 2 minutes). Remove cover, add scallions and stir until well mixed. Season broth with salt and pepper and pour into warm serving bowl and serve. This recipe yields 4 antipasto servings.

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