1 lb fresh mussels
1/2 C. still orange blossom mead
1/2 large red onion
1 ea. medium Roma & yellow tomatoe
fist full of green beans
8 oz oyster mushrooms
9 cloves garlic
2 serrano peppers
3 thia peppers
zest of 1 small orange
dash of, salt, pepper, orageno
Butter & olive oil.
In a heavy Skillet heat oil and butter over high heat, chop onion while the oil/butter is heating. Put onion in pan and toss to coat, cover & reduce flame, leave this sit for about five minutes. Peel garlic cut in half, split mushrooms lengthwise, quarter tomatoes, trim and split green beans, leave peppers whole. When onion has turned dark brown, stir in everything but the mussels. Cover and simmer this while cooking mussels.
Rinse mussels in fresh water, using a heavy knife scrape whatever may be clinging to the shells of the mussels. Place in the bottom of an eight + quart stock pot, pour enough Orange blossom mead in the pot to cover half the shell of the smallest one. Over a high flame, steam mussels until the shells open, discard any that do not open within 5-7 minutes. As the shells open, use tonges to remove them to a bowl. Mussels unlike clams will open before they are fully cooked, so when you remove them they Are Not Ready To Eat, and need be cooked further.
After the last mussel has been removed from teh pan, pour the liquor from the pot into the skillet. Remove the mussles from the shells and put in skillet, bring to a boil, reduce heat and simmer for 7 minutes.
Serves 2.
Anthony
1/2 C. still orange blossom mead
1/2 large red onion
1 ea. medium Roma & yellow tomatoe
fist full of green beans
8 oz oyster mushrooms
9 cloves garlic
2 serrano peppers
3 thia peppers
zest of 1 small orange
dash of, salt, pepper, orageno
Butter & olive oil.
In a heavy Skillet heat oil and butter over high heat, chop onion while the oil/butter is heating. Put onion in pan and toss to coat, cover & reduce flame, leave this sit for about five minutes. Peel garlic cut in half, split mushrooms lengthwise, quarter tomatoes, trim and split green beans, leave peppers whole. When onion has turned dark brown, stir in everything but the mussels. Cover and simmer this while cooking mussels.
Rinse mussels in fresh water, using a heavy knife scrape whatever may be clinging to the shells of the mussels. Place in the bottom of an eight + quart stock pot, pour enough Orange blossom mead in the pot to cover half the shell of the smallest one. Over a high flame, steam mussels until the shells open, discard any that do not open within 5-7 minutes. As the shells open, use tonges to remove them to a bowl. Mussels unlike clams will open before they are fully cooked, so when you remove them they Are Not Ready To Eat, and need be cooked further.
After the last mussel has been removed from teh pan, pour the liquor from the pot into the skillet. Remove the mussles from the shells and put in skillet, bring to a boil, reduce heat and simmer for 7 minutes.
Serves 2.
Anthony
