I usually like to start at the top and work my way down, but a friend once told me that if I were to ever visit Italy, I needed to start at the bottom and work my way to the top. So that is the route our Tour is going to take. We are going to start in Sicily. The area of Italy that is known as being described as both simple and baroque. And like every good Italian meal, soup comes after anti-pasti. So today here at the Pantry we will be using some Sicilian creativity along with some very simple ingredients to making one of the recipes featured in the Bon-Appetit magazine entitled...
Steamed Mussels with Tomatoes and Garlic Toasts
- 8 1/2-inch-thick slices sourdough bread (each about 2 x 4 inches)
- 6 tablespoons olive oil
- 4 tablespoons chopped garlic
- 1 1/2 cups chopped seeded plum tomatoes
- 1/2 cup chopped fresh Italian parsley
- 3 pounds mussels, scrubbed debearded
Preheat oven to 375°F. Arrange bread on baking sheet.
Combine 4 tablespoons oil and 2 tablespoons garlic in bowl. Using fork,
mash to course paste. Spread over bread. Bake until crisp, about 10
minutes.
Heat 2 tablespoons oil in a heavy large pot over
medium-high heat. Add 2 tablespoons garlic; sauté 2 minutes. Add
tomatoes and parsley. Reduce heat; simmer until sauce thickens, stirring
often, about 10 minutes. Season with salt and pepper. Add mussels;
increase heat to high. Cover; cook until mussels open, about 7 minutes
(discard any mussels that do not open).
Divide mussel mixture among soup bowls. Place toasts at edge of each bowl.
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