Thursday, February 2, 2012
Cozze Marinara w White Wine & Tequila
2tbsp EVOO(extra virgin olive oil)
2 cloves garlic, smashed + extra for toast
1/2 cup parsley, chopped + extra for garnish
1/2 onion, chopped medium
1 cup tomato, pureed
1/2 cup dry white wine (opt.)
1/2 cup Tequila (opt.)
pinch of pepper flakes
salt & pepper to taste
toasted wheat bread points for garnish
Heat a large pot on med. high for 5min. or until your hand placed over the pot feels some heat. Drizzle in EVOO and saute garlic, onion and pepper flakes, until fragrant and golden. Do not allow to burn.
Tip in puree, stir and bring to a light boil. Add parsley and seasoning, reduce for 5 min. Add alcohols and continue cooking and stirring until sauce reduces for 10 min. to intesify the flavour of the sauce. Add mussels stir to coat and cover pot. Reduce heat to a simmer. Cook until mussels open approx. 5 min. Ladle into dishes, garnish with toasted bread points drizzled with EVOO and rub a garlic clove over bread.
Sprinkle with remaining parsley.
Enjoy with love!
*Serves 4 as an appetizer or 2 as dinner*
*Do not eat any mussels that have not opened*
The marinara can be used on any carb (pasta, rice) or cooked vegetables.
By rubbing the garlic over toasted bread you still get garlic bread but with 1/4 of the calories.