I now give you "Basque-Style Mussels" w/couscous!
Just don't forget to add the mussels -- the star of this show is the broth!
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| Squeezing orange juice into broth. Hand model: Barrow. |
Ingredients:
- 1 large jar of red roasted peppers
- 1 green bell pepper
- About 1 tablespoon extra-virgin olive oil
- 2 teaspoons minced garlic
- 1 cup chopped onion
- 2 cups chicken broth
- juice of one orange (then slice)
- juice of half lemon
- 2 teaspoons Tabasco Sauce
- 6 dozen mussels (about 3 in. each), beards pulled off, scrubbed
- 2 tablespoons chopped parsley
- Salt
- box of couscous (go ahead and cook this)
2. In a food processor or blender, purée 3/4 of the red peppers until smooth.
3. In a 6- to 8-quart pan over high heat, combine 1 teaspoon olive oil and the garlic. Stir often until garlic is limp, about 1 minute. Add onion, Tabasco sauce, red pepper purée and juice of one orange and half lemon. Cover and bring to a boil.
4. Add mussels to pan, cover, and cook until shells pop open, 5 to 10 minutes. With a slotted spoon, transfer mussels to wide bowls. (then add your orange slices to broth)
5. Add chopped green and red peppers to broth; bring to a boil. Add parsley and season mixture to taste with salt. Ladle over mussels.
*Place couscous in bowl then add mussels and spoon over the yummy broth with all the flavorful nuggets. Don't forget a spoon!
