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Apr 7, 2008 8:30 am US/Pacific

Mussels With Chinchon

Check out this recipe for mussels from 'Tapa The World'.

Tapa the World
2115 J St
Sacramento, CA 95816
(916) 442-4353

INGREDIENTS

1 dozen mussels
2 Tbsp. Olive Oil
½ red bell pepper, julienned
1 tsp. minced garlic
1 tsp. minced shallot
1 diced ripe tomato
2 Tbsp. minced fennel
½ Tbsp. chopped fresh basil
¼ Chinchón

DIRECTIONS

  1. In a large skillet, sauté garlic, shallots, tomato, fennel and peppers for about 1 minute.
  2. Add mussels and sauté for another minute.
  3. Deglaze with chinchon, being careful of the flame.
  4. Reduce with 1 Tblsp. butter until sauce is thickened and all mussels are opened. (approx. 1 ½ minutes).

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