Ciro Posted August 23, 2006 Share Posted August 23, 2006 http://www.nytimes.com/2006/08/23/dining/2...nyt&emc=rss Link to comment Share on other sites More sharing options...
Rich Engle Posted August 23, 2006 Share Posted August 23, 2006 So Ciro-What's a good recipe for steamed mussels? Around here it's pretty much just steamed open, butter/garlic.It would be fun to have something a little more interesting than that but not too much prep... Regards,rde Link to comment Share on other sites More sharing options...
Ciro Posted August 29, 2006 Author Share Posted August 29, 2006 COZZE ALL'ARANCIA Rich, this is one of my favorite recipe. I hope you like it.2 lb of mussels, 2 big oranges, 1 glass of dry white wine, some finely chopped parsley, salt, black pepper Wash the mussels under fresh running water, and with a brush clean any incrustationon the shells. Put the mussels in a pan, add the wine, the juice of the two oranges, (keeping on the side the skin of one orange) some salt and black pepper.Cover the pan, and bring the mixture of wine and orange juice to a boil.When the mussels are all open (discharge any closed one) drain the mussels in a container and save the cooking liquid. Put the mussels in a serving plate by eliminating one part of the shell. Reduce the remaining liquid in a small pan, add the parsley and the orange peal, both finely chopped together, adjust to taste, and pour the finished sauce over the mussels.Ciao Ciro. Link to comment Share on other sites More sharing options...
Rich Engle Posted August 29, 2006 Share Posted August 29, 2006 Just what I was after, Ciro! Thank you!!! I'll likely try it this week! Link to comment Share on other sites More sharing options...
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