Source: Mussel Industry Council of North America
Description
Add a simple twist to an old favorite. Fresh bread, fresh tomatoes and the special ingredient: fresh Blue Mussels. Your bruschetta will be the talk of the party.
Ingredients
- 4 tbsp extra virgin olive oil
- 2 clove garlic, chopped
- 1⁄2 cup white wine
- 2 ripe tomatoes, peeled, seeded, and diced
- 4 broad, thick slices of country bread
- 1 pinch crushed hot red pepper
- 1 tbsp fresh parsley, chopped
- 16 fresh blue cultured mussels
Instructions
- Rinse the fresh blue cultured mussels in tap water.
- In a wide, shallow pan over medium heat, warm half the oil. Add half the garlic and cook until the garlic turns gold, about 3 minutes. Add the fresh blue mussels, cover, and cook over high heat until the shells are open, about 5 minutes.
- Add half the wine and cook uncovered until the alcohol has evaporated, about 2 minutes. Remove from the heat. When cool enough to handle, remove and discard the shells.
- In a clean wide, shallow pan over medium heat, warm the remaining oil. Add the remaining garlic and the crushed red pepper, and cook for about 3 minutes, until the garlic turns gold.
- Add the remaining wine, and continue cooking until it evaporates, about 3 minutes.
- Add the tomatoes and fresh blue mussel mixture, and cook for 5 minutes more. Add the parsley, stir, and remove from the heat.
- Grill or toast the bread and top each slice with a portion of the fresh blue mussel mixture.
Cook time:
30
