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Tuesday, November 19, 2013

Mussels for a Change

Janet Groene’s
Mussels Marinara
    Few meals are easier yet more elegant than mussels, served in sauce with crusty bread to mop it up.  Keep them in the coldest part of the RV refrigerator for up to four or five days. (Ask the fishmonger how to store them for how long and how to prepare them. They may need rinsing in several changes of water.)

2 dozen mussels in the shell
1 tablespoon olive oil
½ teaspoon minced garlic
Small shallot, peeled and finely chopped
Small bottle of clam broth
1/3 cup dry white wine
½ cup tomato sauce
½ teaspoon mixed Italian seasonings
Salt, pepper to taste

    Scrub mussels and set aside.  In a large skillet over high heat, sizzle garlic and shallot in hot oil. Do not brown garlic. Add mussels and remaining ingredients. Cover, bring to a boil and check after 2 minutes to see if mussels have opened. If not, cover for another minute or two, then discard any that did not open.

    Set out bowls and put up to 12 mussels in each. Season the sauce to taste and spoon into the bowls. Pass the bread. Serves 2 to 4. 

See more of Janet Groene's RV-ready recipes at Order her book, Cooking Aboard Your RV, 2nd Edition, from the RV Book Store, (800) 274-9738.

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