Deviled Mussels

Name: Deviled Mussels
Yield: 2 portions
Ingredients: 2 tablespoons olive oil; ½ cup Chopped onion; 4 cloves garlic, minced; 1 tablespoon grated lemon zest; 3 dozen mussels; Chopped fresh parsley, for garnish; 1 teaspoon dried oregano; 1 teaspoon ground ginger; 1 teaspoon dried red pepper flakes; 1 cup dry white wine; 2 tablespoons capers, drained; 2 cups chopped fresh tomatoes; Freshly ground black pepper, to taste

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Mussels that have gone to the devil—unusual and addictive, with plenty of ginger added for a real zing.

Ingredients

3 dozen mussels
2 tablespoons olive oil
½ cup Chopped

Starter
Gluten-free

Method

Remove the beards from the mussels. (Don’t beard until right before you prepare this dish.)
Heat the oil in a large dutch oven or kettle. Stir in the onion, garlic, lemon zest, ginger, red pepper flakes, oregano, and black pepper. Cook until the onions are soft and the mixture is fragrant, about 5 minutes. Stir in the tomatoes, capers, and wine. Heat just to a