Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

MUSSELS, TUSCAN STYLE




Source of Recipe


Chef Anthony Giallanza of Maggiano's
IN A SAUTÉ PAN, HEAT THE FOLLOWING:
# 20 EA MUSSELS, CLEANED AND REMOVED OF BEARDS
# 1/2 C WHITE WINE
# 1/2 TBSP CHOPPED GARLIC.

COVER PAN AND COOK OVER HIGH HEAT UNTIL MUSSELS OPEN. ADD THE FOLLOWING TO THE PAN AND BRING TO SIMMER BRIEFLY:
# 6 OZ CHICKEN BROTH
# 1 1/2 TBSP SUN DRIED DRIED TOMATOES
# 2 TBSP CANNELINI BEANS
# 1/2 TBSP CHOPPED FRESH PARSLEY
# 1/2 TBSP FRESH CHOPPED BASIL
# 2 TBSP BUTTER
# JUICE FRESHLY SQUEEZED FROM ½ LEMON (NO SEEDS)