|
|
|
|
4 servings
Ingredients:
5 pounds mussels, cleaned and debearded1 large onion, diced1 (14.5 ounce) can diced tomatoes5 large cloves garlic, chopped1 (12 fluid ounce) can or bottle beer1/2 cup red wine2 tablespoons peppercorns in brine, crushed (optional)
Instructions:
In a large pot (or the kitchen sink basin), soak the mussels 10 minutes in enough lightly salted cold water to cover.In a separate large pot, mix the onion, tomatoes, garlic, beer, wine, and peppercorns.Place the mussels in the pot, and bring to a boil.Cook 10 minutes, reduce heat to low, and continue cooking 5 minutes, until mussels open.Discard unopened mussels.
|
|
|
