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Mussels Provencal
Ingredients
1 tablespoon olive oil
1 red bell pepper, chopped
1 clove garlic, chopped
2 tomatoes, roughly chopped
2½ Lb mussels, cleaned
1 stick of celery, sliced
1 onion, chopped
2 fluid oz white wine
1 tablespoon chopped basil
Salt & pepper to taste
Directions
- Place the oil, bell pepper, tomatoes, garlic, celery and onion in a saucepan over medium heat. Cook for 4 minutes.
- Add the mussels and white wine. Cook until the mussels are opened, stirring frequently.
- Stir in the basil just before serving.
Servings
2
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Oysters Rockefeller
Ingredients
1 pound butter
1 stalk finely, chopped celery
4 bunches green onions, finely chopped
2 bunches parsley, finely chopped
1 ½ oz Worcestershire sauce
1 teaspoon Tabasco
4 oz pernod
3 cups cooked spinach
10 oz bread crumbs
48 freshly opened blue point oysters on the half shell
Directions
- In a large skillet, melt butter. Add celery, green onions and parsley
- Saute’ 5 minutes. Add Worcestershire, Tabasco and pernod and cook over medium heat for 10 minutes. Add spinach and bread crumbs and cook for an additional 5 minutes.
- On top of each oyster on the half shell, place a tablespoon of sauce.
- Bake at 375 degrees for 3 to 5 minutes. Serve hot.
Servings
8
(6 oysters per person)
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Sicilian Style Mussels
Ingredients
8 oz spaghetti
2 fluid oz olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
4 vine ripened tomatoes, diced finely
1 ½ Lb mussels, cleaned
1 tablespoon mixed fresh herbs (basil/thyme, etc.)
2 oz dry white wine
2 tablespoon grated parmesan cheese
1 tablespoon chopped parsley
Salt & pepper to taste
Directions
- Pre-cook spaghetti in water. Refresh in cold water after cooking and toss with half the oil. Set aside.
- Heat the remaining oil over a high heat in a large pot. Add the onion, garlic, and tomatoes and cook for 10 minutes.
- Add the mussels, chopped herbs, white wine and salt and pepper.
- When the mussels start to open add the spaghetti.
- Stir together until all the mussels have opened.
- Serve with the parmesan and parsley sprinkled on top.
Servings
4
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