INGREDIENTS:
1 dozen shucked fresh mussels (can used canned)
1 cup extra virgin olive oil
4 large onions
1/2 cup long grain rice, Basmati
1 cujp water
Salt and pepper to taste
1 tablepsoon ketchup
1 cup white wine
1/2 cup finely chopped walnuts, almonds or hazelnuts
1/2 cup currants
PREPARATION:
1 teaspoon ground black pepper
1 large lemon [sliced into rounds]
PREPARATION:
Finely dice the onion and saute in olive oil until translucent.
Add the rice, water, salt, pepper and ketchup and bring to a boil. Lower heat and simmer covered
for 10 minutes.
Add the mussels, nuts and currants and simmer very low for another 15 minutes until the rice is
cooked.
Serve on a bed of lettuce or romaine leaves.
Garnish with lemon slices
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
1 dozen shucked fresh mussels (can used canned)
1 cup extra virgin olive oil
4 large onions
1/2 cup long grain rice, Basmati
1 cujp water
Salt and pepper to taste
1 tablepsoon ketchup
1 cup white wine
1/2 cup finely chopped walnuts, almonds or hazelnuts
1/2 cup currants
PREPARATION:
1 teaspoon ground black pepper
1 large lemon [sliced into rounds]
PREPARATION:
Finely dice the onion and saute in olive oil until translucent.
Add the rice, water, salt, pepper and ketchup and bring to a boil. Lower heat and simmer covered for 10 minutes.
Add the mussels, nuts and currants and simmer very low for another 15 minutes until the rice is cooked.
Serve on a bed of lettuce or romaine leaves.
Garnish with lemon slices
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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