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PEI Mussels with Smoked Paprika

By Lois Richwine • June 21, 2014 • Appetizers and Sides, holiday, Holidays, Recipes, Seafood
Lois Richwine "PEI mussels" smoked paprika recipes

Mussels best 2
This is an easy appetizer or a light main dish. Perfect on a summer night, with a salad. I added smoked paprika, one of my favorite spices to enhance  the flavor with a delicious smokiness. Serve with french bread or pasta.

  • 2 lbs of mussels – I like PEI
  • 2 cloves of garlic
  • 2 tab of olive oil
  • 2 teas of fennel seed
  • 2 teas of oregano
  • 1/2 cup of red or white wine
  • 28 oz can of diced tomatoes
  • 1 teas salt
  • 1/2 teas pepper
  • 1 teas of smoked paprika

Heat the olive oil in a large skillet, add the garlic and fennel seeds and saute on low heat for about a minute. Don’t burn the garlic! Add the tomatoes, oregano, white wine, salt and pepper. Let the sauce simmer for a about 15 minutes, check the seasoning and add more salt if needed then add the smoked paprika and the mussels and cook about 5 minutes. The mussels should open; toss out any that don’t.

 

 

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Lois Richwine

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    A restless appetite for finding new, beautiful, fascinating things – through cooking, travel, shopping, art, music and entertaining family and friends. Read more about me.

    Lois Richwine

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