Recipe - Lopez Red Chile And Garlic Mussels (Wash)

2 pound Mussels in shells; washed
and bearded
One half cup White wine
1 cup Crushed tomatoes
4 Garlic cloves; minced
2 tablespoon Asian chile sauce* (found in
asian markets; snacha)
Fresh cilantro
Lime wedges

Mix wine, tomateos, garlic and chile sauce together in a 2 quart saucepan
with mussels. Cover and bring to a boil over high heat. Steam mussels until
just open, about 3 minutes. Place mussels on serving dish and pour
remianing liquid over mussels.

Yield: 4 servings as an appetizer, 2 servings as an entree.

Source: Barbara Williams, Coasting & Cooking Bk #4 Washington & Oregon,
1997. ISBN:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Bay Cafe, Lopez Village, Lopez Island