4 lbs cultivated mussels (remove beard, rinse)
10 garlic cloves (peeled, thinliy sliced evenly)
3 oz. extra virgin olive oil
12 each basil leaves
3 tbsp. flat leaf parsley (rinsed, chopped fine)
2 tsp. crushed red pepper
Salt & pepper to taste
2 cups white wine
8 oz. San Marzano plum tomatoes (fine milled)
3 oz. unsalted butter
1 cup croutons
In a large sauté pan add garlic and olive oil. Toast garlic over medium heat. Add all other ingredients except wine, tomatoes and butter.
Deglaze pan with white wine and add the San Marzano tomatoes. Finish with butter. Reduce by half and add croutons.
Garnish with basil leaves and chopped parsley
You may also like
The Two River Times™ is featuring recipes from T...
SEA BRIGHT – Ama Ristorante at Driftwood, the ne...