| Appetizers | |
MUSSELS GRATINIngredients
16 oz. jar pickled mussels1 onion 1 clove garlic 2 tbsp. olive oil 2 cups white wine 2 tbsp. tomato puree ½ tsp salt Dash of pepper 1/8 tsp. cayenne pepper 1/8 tsp. dried thyme 1/8 tsp sugar 1 tbsp. finely chopped parsley 4 tbsp. grated aged cheese (Old Amsterdam) 2 tbsp. butter Instructions 1. Drain mussels. 2. Clean onion & garlic and finely chop. 3. Heat oil and fry onion & garlic until translucent. 4. Stir the wine and tomato puree into the onion/garlic mixture and add salt, pepper, cayenne pepper and thyme to taste. 5. Allow mixture to simmer for 10 minutes. 6. Stir the sugar through the sauce. 7. Divide the sauce over four oven-safe dishes and then divide the mussels over the four dishes. 8. Sprinkle the mussels with parsley and grated cheese and divide the butter (in small flakes) overtop. 9. Allow to reheat in a 390 F oven until the cheese begins to melt. NOTE: Serve with fresh, warm French bread. |
|
| This recipe is presented by Best Dutch, your source for Dutch Food and Dutch Originals. Please visit us at: www.BestDutch.com |
|
|
| |