The Red Hot Chili Paper

Send us some "foodback"

Pickled Salmon
Marinated Fish
Salmon Wellington
Pike Quenelles
Spanish Fish
King Salmon
Albacore w/ Pesto
Tuna Black & Blue
Salmon & Salsa
Grilled Swordfish
Fish Veracruz
Halibut w/ Zinfandel
Tuna w/ Mango
Grilled Salmon
Salmon w/ Curry
Salmon Yakatori
Stuffed Turbans
Grilled Halibut
Hearty Fish Stew
Escade Con Crema
Texas One-Pot Fish
Tuna Crescents
Salmon Bisque
Salmon Dill Loaf
Salmon Gumbo
Bayside Chowder
Ginger Fish
Oriental Swordfish
Soy Sauce Snapper
Steamed Fish
Seafood Salad
Shrimp Kebabs
Soft Shell Crabs
Skewered Shrimp
Shrimp 'N Beer
Seafood Stew
Garlic Shrimp
Mussels Marinara
Shrimp in Peppers
Oyster Bisque
Grilled Garlic Shrimp
Mesquite Shrimp
Spicy Shrimp
Crawfish Etoufee
Shrimp Newburg
Seafood Au Gratin
Seafood Creole
Lemon Ginger Shrimp
Shrimp & Snow Peas
Shrimp Stir-Fry
Linguine w/ Prawns
Gulf Coast Stir-Fry
Chinese Scallops
Lobster Recipes
Mussels Marinara


      80 mussels in shells, scrubbed, debearded
      2 tablespoons olive oil
      2 onions, thinly sliced
      2 garlic cloves, finely minced
      58 ounces chopped Italian canned tomatoes
      6 ounces tomato paste
      2 lemons, thinly sliced
      2 tablespoons oregano
      2 teaspoons dried basil
      1/2 teaspoon fresh ground black pepper
      1/8 teaspoon crushed red pepper
      2 cups red wine


    In a large kettle, sauté onion and garlic in oil. Add tomatoes, tomato paste, lemon,  oregano, basil and black and red pepper. Cover and simmer over low heat for 25 minutes.  Add red wine and simmer uncovered 15 to 20 minutes until sauce thickens. Add mussels,  cover and cook over medium-high heat 5 to 10 minutes until the mussels open, stirring  occasionally. Discard any mussels that did not open. Ladle mussels and sauce into large  soup bowls and serve with hot, crusty French bread. (Or for those  "garlic-holics" make garlic bread!)

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the