+
5 (1)

Categories: Appetizers, Fish and shellfish

Pismo Beach Steamed Mussels

Pismo Beach Steamed Mussels
Los Angeles Times

DEAR SOS: Rosa's Italian Restaurant in Pismo Beach serves an appetizer of steamed mussels in broth that by itself would earn Pismo Beach a place on the map if it were not already there. Can you get the recipe? PHILIP ... Read more

Total time: 30 minutes | Serves 8
  • 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

Step 1Combine 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.

Step 2Bring 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.

Each serving:
231 calories; 728 mg sodium; 34 mg cholesterol; 10 grams fat; 17 grams carbohydrates; 16 grams protein; 1.24 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Muji chetin (radish raita)
Jicama canapes with avocado and crab salad
Fresh pea bruschetta
Watermelon curry (matira)