This recipe is the number one appetizer at Anita's Kitchen... it has been the talk of the town and friends would invite me their parties for me to cook this dish.
Ingredients:
1 pound mussels, cleaned (use pliers to pull off the "whiskers")
1 cup sliced shallots (in the Philippines we called this sibuyas kastila)
1/2 cup parsley, finely chopped
1 bunch green onions, cut finely
1 cup red wine (the cooking wine, not the drinking wine which you can have later)
1 8-ounce can clam juice1 tablespoon virgin coconut oil (VCO)
1/2 stick of buttersalt and pepper to taste
NOTICE THAT I DO NOT USE AJINOMOTO, bad for your complexion
Ok, now i go to my music box... and let us listen to MISTY by Johnny Mathis while we cook...
Procedure:
Cook in a teflon wok, get it hot and put in VCO. Remember this is not a Filipino mussel recipe, so no olive oil please. When oil is hot, saute the shallots then add the red wine and the clam juice. Let boil then add the mussels and season to taste. Stir in butter, parsley and green onions. Cover and steam for three minutes. Discard mussels that did not open.
Serves 4 to 5.
Best served with French bread and butter. The sauce is good for dipping the bread. Goes well with San Miguel beer or red wine from Washington State . Believe me, we have award-winning wine from all over Washington .
MUSSELS IN RED WINE – NILASING NA TAHONG