Best Italian Mussels Appetizer Recipe
How to make Muscle Man Italian mussels appetizer using Rhode Island muscles. This great recipe seafood appetizer tastes great. There are many steamed muscle recipes But I like the spice and flavor of this steamed mussele appetizer recipe. The Bald Chef cooks this mussele appetizer with white wine, garlic, and some good red marinara tomato sauce to put together the Muscle Man Muscles. This seafood appetizer takes less than 15 minutes to cook. You may have eaten recipes at restaurants that were similar to this dish but I must admit this is probably one of the best Italian style mussel recipes I have had. Give this one a try and I guarantee it you will use no other.
Ingredients For Making Italian Mussels
This Italian Mussels recipe will require you to purchase the following ingredients:
- 1 1/2 pounds of fresh cleaned Muscles
- 1/3 stick of Butter
- 2 Tablespoons of crushed Garlic
- 1/3 cup of White Wine.
- 1 teaspoon sea salt
- 5 rounds of black pepper
- 1 Tablespoon of Sriracha Sauce
- 1 cup Marinara Tomato Sauce
Cooking Instructions For Italian Muscles Recipe
To cook this fantastic Italian muscle, seafood recipe you need to start out by placing a large stock pot on the stove. On medium heat add one third stick of butter to the stockpot, and melt. When the butter is thoroughly melted add 2 tablespoons of crushed garlic and infuse the oil of the garlic into the butter. Before the garlic starts to turn brown and your 1/3 cup white wine. To the sauce add 1 teaspoon of sea salt, five rounds of black pepper, and a tablespoon of Sriracha Sauce to give this dish a little spice. Clean and wash 1 1/2 pounds of fresh live Mussels.The next step is to add your pound and a half of fresh Rhode Island mussels to the boiling wine broth. Steam your Rhode Island mussels for about 10 to 12 minutes or until all of the mussels have popped open. The last step is to add your 1 cup of the Italian marinara tomato sauce mix thoroughly, and let set for one minute. Remove the muscle Man Mussels from the pot. Plate them up and I recommend serving these with some fresh garlic bread to sop up some of the delicious Italian gravy that this recipe produces.