Mussels with Ham, Peppers, and Tomatoes

Mussels with Ham, Peppers, and Tomatoes Ingredients

2 lb Mussels, cleaned	1/2 Red bell pepper, chopped
1/8 ts Saffron thread, crumbled	1/2 Green bell pepper, chopped
1/4 c Dry white wine	3 tb Olive oil
1 Onion, minced	2 Garlic cloves, minced
2 oz Thickly sliced smoked ham,	1 lb Can tomatoes, drained well

Instructions for Mussels with Ham, Peppers, and Tomatoes

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.

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bell Pepper	Garlic	Ham	Mussels
Olive Oil	Onion	Red Bell Pepper	Saffron
Tomato	White Wine

Cooking Live Bell pepper Olive oil Onion Garlic Tomato Wine White wine Ham Pork

for flavor and categorization

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