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PostPosted: 09 May 2009, 00:04 
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Joined: 05 May 2009, 21:31
Posts: 90
Location: hoppers crossing
ingredients
approx 30-40 mussel (depends on how much you wont to make)
little bit of butter
tomato paste (leggos)
2 clove garlic (finely chopped)
half an onion (finely chopped)
gounded origano
fresh basip or mint

method
put a big pan on the heat with quite bit of water (just enoght water that the mussels are half clovered) add the mussles and cook until they are semi open try to avode over cooking them.take off the heat, drain excess water and put mussels aside.

add a little bit of butter to the pan then add garlic and onions, fry until onions turn white and then add the mussles back to the pan. cook for about 1 minute so that the mussels absorb garlic and onion flovours then add approx half a jar of tomato paste, then add afew pinches of origano, basil and mint , then add about 1/4 of a cup of water to soften the paste. continuously stur until the paste is mixed in with the water then take off the heat.

and then gobble the mussels up "yummy" this recipe can also be used as i nice saurce for spagetti and is really good if you serve the mussles with lebbonese bread that is cut up, covered in butter and origano and fryed for a small while until browned

enjoy :mrgreen:


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PostPosted: 09 May 2009, 09:36 
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Joined: 03 Nov 2005, 02:36
Posts: 1248
Sounds similar to one of my favourites.
I use olive oil instead of butter.
Passata instead of tomato paste.
Never considered mint but would never do it without parsley.
When cooking the mussels I only use a tiny bit of water and a covered pot, they are more steamed than boiled and the water from the bottom of the pot is full of flavour so I use it in the dish.
I add a decent splash of white wine and remember if the wine isn't good enough to drink it isn't good enough to cook with.

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PostPosted: 09 May 2009, 09:55 
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Joined: 12 Oct 2010, 12:04
Posts: 820
Location: Geelong
+1 on the white wine, it's not Italian cooking w/o some sort of alcohol in it :lol:

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