Marinated Mussels
By: Anonymous
Published: Friday, February 12, 2010 - 7:31pm

Ingredients




2 pounds mussels, washed and cleaned
tablespoon olive oil
tablespoon butter
1 tablespoon chopped garlic
cup finely chopped shallots
1 cup white wine
cup sherry vinegar
cup tomato concasse
1 tablespoon fresh cilantro, chopped
2 tablespoons fresh parsley, chopped

Preparation

1 In a large saucepot on medium heat, saute garlic and shallots in oil and butter until soft. Add the mussels and wine. Increase to high heat and cover pot with a lid, shaking a few times. Remove mussels from pot when shells are fully opened and drain in a colander to cool. Loosen mussel meat from shells and place mussels in the half shell in a shallow pan and refrigerate until ready to marinate. 2 Place mussel juice (from cooking) back on the heat and reduce by one third. Remove from heat and allow to cool. 3 In a small bowl combine and whisk together the vinegar with the mussel juice. Add tomato concasse, and fresh herbs. Pour over mussels and refrigerate for at least 1 hour.