Curried Shrimp Steamed Mussles with Tomato & White Wine

Yield: 4 Servings as an appetizer or 2 servings as an entrée

40 large, plump mussels in the shell, washed well and ‘de-bearded’
2 tablespoons Italian olive oil
2 cloves garlic, minced fine or grated
1 large shallot, minced fine
1/2 teaspoon all-purpose flour or 1 teaspoon Wondra®
1/2 cup beef broth
1/2 cup dry white wine
ounce can diced tomatoes with seasonings of choice
4 large basil leaves, chopped fine
Handful of oregano leaves, chopped fine
1/2 teaspoon or more black pepper
Salt to taste directly before serving
Fresh French bread, cut into thick slices, warmed, and brushed with olive oil and crushed garlic – Or, baked garlic.

1. Wash and ‘de-beard’ the mussels. Set them in a large pot in 2-inches water.
2. In another pot, sauté the minced garlic and shallot over low heat until soft in the olive oil. Stir in the flour. Add remaining ingredients and bring to a boil, stirring. Lower heat to medium-low.
3. Bring the mussels to a boil. Cover and cook over high heat 3-5 minutes, or until they have opened. Do not overcook.
4. With tongs, divide the mussels into 4 large soup bowls. Taste the sauce for salt and pepper and spoon it generously over. Serve immediately.

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