Herb-Marinated Mussels
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INGREDIENTS 1/2 cup dry white wine
1/4 cup onions, chopped
1-1/2 pounds mussels, cleaned
1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon fresh thyme
1 tablespoon fresh parsley
1 bay leaf
3 tablespoons red wine vinegar
1/2 teaspoon paprika
1/2 teaspoon lemon peel, grated
Pinch cayenne pepper
Lemon wedgesBring white wine and onion to boil. Add mussels, cover and steam until mussels open, about 5 minutes. Discard any mussels that do not open. Transfer mussels to plate. Reserve cooking liquid in saucepan.
Heat olive oil in skillet. Add minced garlic and sauté for 2 minutes. Add seasonings and cook 1 minute. Add mussel cooking liquid, vinegar, paprika, lemon peel and cayenne. Season with salt and pepper. Pour into large bowl.
Remove mussels from shells and add to bowl; reserve 1/2 of each shell. Cover and refrigerate for 2 hours.
Arrange mussel shells on platter. Place 1 mussel in each shell. Pour marinade over. Garnish with lemon wedges.
Makes 4 servings