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Hot Cold Seafood Vegetables
Herbs Alcohol Hors d'oeuvre Appetizer
Starter Gluten Wheat Dairy Free Eggless
small Onion, chopped
Leeks, washed and thinly sliced
Tomatoes, skinned and chopped
clove finely chopped Garlic
and Black pepper
fl.oz Dry White wine (check manufacture)
pint fresh Mussels
chopped Parsley to garnish
Heat the oil in a heavy pan and add the chopped onion and the white part of the leeks. Cook over a medium heat for a few
minutes then add the tomatoes, garlic,
thyme, bay leaf, saffron, salt, pepper and wine.
Cook until the mixture is reduced then add the mussels. Cover with a lid and continue to cook, shaking the pan occasionally
until the shells open. Continue to cook
for a further 5 minutes.
Remove the mussels from their shells, place them on a warmed serving platter and pour the strained stock over them.
Serve hot or cold as a starter , sprinkled with chopped parsley.
More Starter Recipes |
Fish Prep & Cooking Times |
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