Recipe Archives->Shellfish->Marinated Mussels

Herb-Marinated Mussels
4  Servings

1/2 cup dry white wine
1/4 cup onions, chopped
1 1/2 pounds mussels, cleaned
1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon fresh thyme
1 tablespoon fresh parsley
1 bay leaf
3 tablespoons red wine vinegar
1/2 teaspoon paprika
1/2 teaspoon lemon peel, grated
pinch cayenne pepper
lemon wedges

Bring white wine and onion to boil.  Add mussels, cover and steam
until mussels open, about 5 minutes.    Discard any mussels that
do not open. Transfer mussels to plate.  Reserve cooking liquid in
saucepan. Heat olive oil in skillet.

Add minced  garlic and saute for 2 minutes. Add seasonings and cook
1 minute. Add  mussel cooking liquid, vinegar, paprika, lemon peel
and cayenne.  Season  with salt and pepper.  Pour into large bowl.
Remove mussels from shells  and add to bowl; reserve 1/2 of each
shell. Cover and refrigerate for 2  hours.  Arrange mussel shells
on platter. Place 1 mussel in each shell.   Pour marinade over.
Garnish with lemon wedges.

Printable version: marinated-mussels.txt.