Today’s Secret Recipe comes from the Rosa’s Italian Restaurant in Pismo Beach, California. Rosa’s is a relaxed, family-owned eatery that serves classic Italian dishes and house specialties.
Everyone raves about their steamed mussels appetizer. Fresh mussels are steamed and served in a flavorful broth loaded with garlic, tomato and herbs. After you enjoy the mussels you’re going to want to sop up every delicious drop of this broth.
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Pismo Beach Steamed Mussels
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- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 small green bell pepper, chopped
- 1 small onion, chopped
- 1 tablespoon crushed red pepper flakes
- 1/3 cup chopped parsley
- 1 cup dry white wine
- 2 cups clam juice
- 2 cups tomato puree
- 2 cups whole peeled tomatoes
- 2 Roma tomatoes, sliced
- Salt, pepper
- 1/4 teaspoon dried oregano leaves
- 1/4 teaspoon dried crushed basil leaves
- 32 large black mussels
- 12 fresh basil leaves, chopped
Combine oil, garlic, green pepper, onion, red pepper flakes and parsley in 8-quart pot. Cook over medium heat until vegetables are soft, about 5 minutes. Add wine, clam juice, tomato puree, whole tomatoes, Roma tomatoes, salt and pepper to taste, oregano and dried basil.
Bring to boil. Cover, reduce heat and simmer 5 minutes. Turn heat to medium-high and add mussels. Cover and cook until mussels pop open, 3 to 5 minutes. Pile mussels into 8 soup bowls with some of broth. (Discard any mussels that do not open.) Top with fresh basil leaves just before serving.
Source: LA Times
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