Ingredients
- 4 quarts mussels, cleaned and debearded
- 2 cloves garlic, minced
- 1 onion, chopped
- 6 tablespoons chopped fresh parsley
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 2 cups white wine
- 3 tablespoons butter, divided
Directions
Scrub mussels. Pull off beards,
the tuft of fibers that attach each mussel to it's shell, cutting them at the
base with a paring knife. Discard those that do not close when you handle them
and any with broken shells. Set aside.
Combine onion, garlic, 4 tablespoons
parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot.
Bring to
boil. Lower heat, and cook 2 minutes.
Add mussels, and cover. Cook just until
shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and
place in bowls.
Strain liquid, and return to pot.
Add remaining butter and parsley.
Heat until butter melts. Pour over mussels.
Serve with bread.
Citrus Snapper Fillets with Citrus Salsa
Ingredients
- 1 orange, peeled, sectioned, and cut into bite-size
- 1/2 cup canned pineapple chunks, undrained
- 1/4 cup diced fresh mango
- 2 jalapeno peppers, seeded and minced
- 3 tablespoons orange juice
- 1 tablespoon diced red bell pepper
- 2 teaspoons white sugar
- 1 tablespoon chopped fresh cilantro
- 1/2 cup fresh orange juice
- 1 tablespoon olive oil
- 1/4 teaspoon cayenne pepper
- 1 tablespoon pineapple juice concentrate, thawed
- 2-4 snapper fillets
Directions
Make the salsa: In a medium-size
bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons
orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and
refrigerate covered.
In a non-reactive bowl, mix 1/2
cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place
snapper fillets in bowl, and turn to coat well. Marinate the snapper in the
mixture for 30 minutes.
Prepare an outside grill with
oiled rack set 6 inches from the heat source. On a gas grill, set the heat to
medium-high.
Grill the snapper on each side
for a total time of about 12 to 15 minutes, until opaque in the center. Serve
the grilled fish with the salsa.
