Enrique Riggs's Mussels Supreme

Name: Enrique Riggs's Mussels Supreme
Total time: 30 min
Yield: 4 servings as a main course or 8 to 10 as an appetizer
Ingredients: 5 pounds mussels; 1 1/2 cups water; 8 ounces pimentos, finely chopped; 16 ounces soybean oil; 16 ounces white wine vinegar; 8 ounces minced garlic; 1 cup grated Romano cheese; 4 ounces anchovies, finely chopped; 2 tablespoons black pepper; 1 tablespoon cayenne pepper (optional)

By Thomas Morgan

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 servings as a main course or 8 to 10 as an appetizer

5pounds mussels
1½cups water
8ounces pimentos, finely chopped
16ounces soybean oil
16ounces white wine vinegar
8ounces minced garlic
1cup grated Romano cheese
4ounces anchovies, finely chopped
2tablespoons black pepper
1tablespoon cayenne pepper (optional)

Ingredient Substitution Guide

Preparation

Step 1
Wash mussels to eliminate sand. Remove beards with sharp knife.
Step 2
In a 10-quart pot (large enough to hold mussels) put 1½ cups of water. Add mussels and steam until fully opened, about 15 minutes.
Step 3
Meanwhile, mix all remaining ingredients in a medium saucepan and bring to boil.
Step 4
When mussels open fully, add mixture and let stand for 10 minutes. Serve with crusty French or Italian bread.