Any time I try a recipe, I ALWAYS follow to a "T" before changing anything. The first time through, it ended up missing the variance of flavors I knew existed in the dish. So the second time in I followed another reviewer's advice. It's worth mentioning again. First I doubled the sauce, I also added an extra clove of garlic. Next, since I was doubling, I added about a 1/4 cup of chicken stock. If you don't double, add an 1/8 cup. I let the garlic, stock, wine, and butter cook to a reduction on high for about 10-15 minutes. After that, I reduced the heat a little and added the tomatoes. A word on the tomatoes here, a) don't chop them too small or they will cook to nothing, b) do NOT strain the juices and seeds. Throw it all in there with the reduction. After the tomatoes have cooked with the mix for about 3-5 minutes, I added the mussels, cover the pot with a lid and toss the mix every minute or so. Don't shake the pot too hard or your crack shells. Five minutes in to cooking the mussels, I added the onion. Lid back on, tossing continues. Two to three minutes later, throw in the parsley and salt and pepper to taste. Lid back on for the final minutes (10 minutes total for the mussels). Excellent recipe!! Broth/sauce was all but inhaled. :-)
Was this review helpful?
[
YES
]
3 users found this review helpful
What's this?