At the Bel Age hotel in Los Angeles they serve a great light appetizer of Mussels steamed in red wine. It is simple,elegant and easy to make. This recipe serves 2 as an appetizer but double it to serve as a main course.
3/4 cup Zinfandel wine
1 large shallot or green onion,finely chopped
3 bay leaves
2 fresh thyme sprigs
1 lb mussels,scrubbed and debeared
3 tablespoons extra virgin olive oil
3 large garlic cloves,minced
1 tablespoon chopped fresh Italian parsley.
Bring first 4 ingredients to simmer in heavy large nonaluminum saucepan. Add mussels,increase heat to high. Cover and cook until mussels open,about 5 minutes. Discard any mussels that do not open. Transfer mussels to bowl using slotted spoon. Strain liquid through fine sieve set over bowl. Stir olive oil, minced garlic and chopped Italian parsley into cooking liquid. Season to taste with salt and pepper. Pour over mussels and serve.
Filed under: Appetizers, Seafood Tagged: | appetizer, Bel age hotel los angeles, Mussels, Seafood, Steamed mussels in red wine
