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Mussels | by FotoosVanRobin
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Mussels

Slowly saute in some oil:

½ onion, chopped

2 cloves of garlic, crushed

10 cm of chinese ginger, sliced & crushed

5 slices of green chili

 

When nice and translucent, add

1 cinnamonstick

pinch of ground cumin

 

And after a few seconds

150 ml dry white wine

2 cherry tomatoes

1 T prosecco vinegar (or any other clear vinegar)

 

Let it simmer a bit, to get all flavours in the broth.

Maybe add some water/chickenstock if it’s too dry.

 

Add the cleaned & bearde mussels.

Cook for about 3 minutes or until they’re all open.

 

I thought the result was quite brilliant. We were supposed to eat this yesterday, but we went out instead. So now I cooked them this afternoon, planning to take them out of the shell for a salad tomorrow. But I already ate most of them, couldn’t resist. Yummie! We should eat mussels more often.

 

(ccc-4-8-2011)

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Uploaded on August 22, 2009