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The Savvy Grapes 'Rules of Thumb' Need help selecting wine for a party or a function? SHARE
YOUR RECIPES
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Pam Collacott of Trillium
Cooking School features this dish in her cookbook Pam
Cooks 2 and in our themed
cooking class Big Night. A bowl of this soup can be enjoyed as a meal
in itself or to start off an Italian feast. As Pam says, "this soup is a meal made in heaven, any time of year." The
Savvy Grapes wine
suggestions: Red
White - Chianti, Italy
Sauté
onion and garlic in butter and oil in large Dutch oven until soft but not
brown. Add basil, wine, chopped tomatoes and lemon juice. Heat to boiling. Scrub
mussels with a stiff brush under cold water. Discard any mussels that do
not close. Add mussels to boiling tomato mixture. Cover pot and cook 15 minutes over medium heat. Discard any mussels that do not open. Ladle mussels and broth into soup bowls. Serve with fresh bread. As the Italians say "Buon Apetito!" |
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Inc.
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