Mussels with Ham, Peppers, and Tomatoes

Title:
Mussels with Ham, Peppers, and Tomatoes

Yield:
1 Servings

Categories:
Cooking




Ingredients:





     2 lb Mussels, cleaned


   1/8 ts Saffron thread, crumbled


   1/4 c  Dry white wine


     1    Onion, minced


     2 oz Thickly sliced smoked ham,


          -chopped fine


   1/2    Red bell pepper, chopped


          -fine


   1/2    Green bell pepper, chopped


          -fine


     3 tb Olive oil


     2    Garlic cloves, minced


     1 lb Can tomatoes, drained well


          -and chopped






 In a large pot place the cleaned mussels and pour 3/4 cup of boiling water


 into the pot. Cover and steam for about 3 minutes or until mussels open.


 Remove from heat and allow to cool. Transfer the mussels with a slotted


 spoon to a bowl, reserving the liquid, and strain the liquid through a fine


 sieve into another small bowl.


 


 In a small bowl let the saffron soak in the wine for 15 minutes. In a large


 heavy skillet cook the onion, the ham, and the bell peppers in the oil over


 moderate heat, stirring, until the vegetables are softened, add the garlic,


 and cook the mixture, stirring, for 30 seconds. Add the tomatoes and cook


 the mixture, stirring, for 5 minutes, or until it is thickened. Add the


 saffron mixture and the reserved mussel liquid and boil the mixture until


 most of the liquid is evaporated. Season the sauce with salt and pepper and


 let it cool to room temperature. While the sauce is cooling discard the top


 shell from each mussel and loosen the mussels from the bottom shells. Top


 the mussels with the sauce and arrange them on a platter.


 


 Yield: about 30 mussels


 


 NOTES : (Courtesy of Gourmet Magazine) Recipe by: Cooking live Show #CL8826


 


 Posted to MC-Recipe Digest V1 #492 by Angele Freeman 


 on Mar 2, 1997.