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home > recipes > seafood > mussles zortich
from Canada Mussles Zortich Recipe By : Serge Zoritch Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Luncheon Main Dishes Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh mussels -- tightly closed 3 cloves fresh garlic -- chopped 1/2 medium onion -- chopped 1 whole carrot -- sliced 1/8" thick 2 whole stalks celery -- sliced 1/4" thick 1 whole fennel bulb -- chopped 1/2 cup fresh basil -- chopped 3/4 cup fresh parsley -- chopped 2 sprigs fresh rosemary -- leaves only 2 cans Italian tomato sauce 14 oz. @ 1 cup dry white wine 1 pinch saffron 1 Tablespoon Olive oil 1 pinch Salt 1 whole dried cayenne pepper There are two rules in preparing and cooking shellfish: Don't cook them if they are not tightly closed. Don't eat them if they are not open after cooking. The way my mother taught me to check mussels, is by trying to slide the shells sideways against each other. If they slide easily throw them away. There is nothing worse then having a whole pot of mussels tainted by a few bad ones. If in doubt toss'em. Rinse mussels in cold water. Scrub to remove attachment points and remove beards. Pre-heat a large, heavy bottomed, pot on medium heat. When hot, add Olive oil and coat bottom. Add chopped garlic and toss to season oil, but do NOT brown garlic. Add chopped onions and stir until translucent. Add sliced carrot and cook 5 minutes, stirring often. Turn down heat, add sliced celery and cook 10 minutes more, stirring often. Add tomato sauce, white wine, saffron, salt, and cayenne pepper; cover, raise heat to medium, and bring to a boil. Add chopped fennel, chopped herbs and mussels. Cover and cook 20 minutes. Spoon opened mussels into serving bowls and pour sauce over top. Serve with fresh, or toasted, French bread and enjoy!

Mussles Zortich


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keyword: mussles
keyword: zortich
recipes for seafood
recipes by szoritch
Email Address:
(posted September 8, 1995)

from
Canada

Mussles Zortich

Recipe By : Serge Zoritch
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Luncheon
Main Dishes
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds fresh mussels -- tightly closed
3 cloves fresh
garlic -- chopped
1/2 medium
onion -- chopped
1 whole
carrot -- sliced 1/8" thick
2 whole stalks
celery -- sliced 1/4" thick
1 whole
fennel bulb -- chopped
1/2 cup fresh
basil -- chopped
3/4 cup fresh
parsley -- chopped
2 sprigs fresh
rosemary -- leaves only
2 cans Italian
tomato sauce 14 oz. @
1 cup
dry white wine
1
pinch saffron
1 Tablespoon
Olive oil
1
pinch Salt
1 whole dried
cayenne pepper

There are two rules in preparing and cooking
shellfish:
Don't cook them if they are not tightly closed.
Don't eat them if they are not open after cooking.

The way my mother taught me to check mussels, is by trying to slide the
shells sideways against each other. If they slide easily throw them away.
There is nothing worse then having a whole
pot of mussels tainted by a
few bad ones. If in doubt toss'em.

Rinse mussels in cold water. Scrub to remove attachment points and
remove beards.

Pre-heat a large,
heavy bottomed,
pot on medium heat. When hot, add
Olive oil and coat bottom. Add chopped garlic and toss to season oil, but
do NOT
brown garlic.
Add chopped onions and stir until translucent. Add sliced
carrot and cook
5 minutes, stirring often. Turn down heat, add sliced
celery and cook 10
minutes more, stirring often.

Add
tomato sauce, white
wine, saffron, salt, and cayenne pepper; cover, raise
heat to medium, and bring to a
boil.

Add chopped
fennel, chopped herbs and mussels. Cover and cook 20 minutes.

Spoon opened mussels into serving bowls and pour
sauce over top.

Serve with fresh, or toasted,
French
bread and enjoy!



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