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OLIVE GARDEN'S MUSSELS DI NAPOLI
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| This recipe claims to be that of Olive Garden's Mussels di Napoli, but does not come from their site. |
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| Ingredients: |
2 lb. live mussels
1/3 cup salt
1 medium onion, finely chopped (about 1/2 cup)
3 cloves garlic, minced
2 Tbsp. Olive oil
1/2 cup dry white wine
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1/2 cup water
2 bay leaves
1/4 tsp. salt
2 Tbsp. parsley
Freshly ground pepper
1 squirt lemon juice
Lemon wedges (optional)
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| Procedures: |
- ___Discard mussels with broken shells. Pull off any "beards." Using a stiff brush, scrub mussels under cold running water if necessary to remove grit.
- ___In a Dutch oven combine 4 quarts cold water and the 1/3 cup salt; add mussels. Soak 15 minutes.
Drain and rinse.
Soak, drain, and rinse twice more in unsalted water.
- ___In the same Dutch oven cook onion and garlic in olive oil over medium heat for 3 to 4 minutes or until just tender.
Carefully add wine, water, bay leaves, lemon juice, and the 1/4 teaspoon salt.
Bring to boiling.
Place the mussels in a steamer basket. Set basket in Dutch oven. Cover. Steam 5 to 10 minutes or until shells open.
- ___Lift steamer basket from Dutch oven, reserving broth. Discard any unopened mussels and the bay leaves.
Divide the mussels into large, shallow bowls.
Pour the broth over each portion.
Sprinkle with parsley and pepper over each.
Serve with lemon wedges.
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| Notes: |
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2011-01-17: On our 1st attempt, we discarded 3 during the initial cleaning, but the result was excellent. Next time we'll double the wine and eliminate the water.
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