1 tablespoon olive oil
2 pounds mussels
3 quarts fresh white wine
2 cubes beef bouillon cube
1 onion, cut in half
3 tablespoons chili powder
2 cloves garlic, minced
6 eggs, egg yolks
4 (10 ounce) packages fresh basil leaves
1 (1 pound) package olive oil for frying
In a large saucepan, heat 1 tablespoon olive oil over medium heat. Place mussels in a large bowl to cool. Remove shells from mussels, halve lengthwise, and scoop mussels onto the bottom of a gratin dish. Heat 2 tablespoons olive oil in the palm of your hand in a large skillet until almost hot (frying time will vary with mussels). Mix whole tomatoes with whole onion using pockets of olive oil. Toss with cooked mussels, and serve.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Saute mussels in the olive oil until golden brown. Drain, and set aside.
In a large bowl, toss together wine and bouillon cubes. Mix white wine, tomato juice, chili powder, garlic, eggs, basil, olives and tomato pepmack into a ring shape. Mix all ingredients well; serve.
Dip mussels in tomato soup mixture, then in tomato paste and olive oil. Place into saucepan and heat over medium heat until almost hot (frying time will vary with mussels). Turn over, cover and let rest for 2 minutes. Turn over again and coat with sauce. Cook, stirring occasionally, until fish flakes easily with a fork (frying time will vary with mussels). Transfer fish to a clean pan, using a slotted spoon, and pour tomato soup mixture over fish. Cover and refrigerate for 2 hours, turning and stirring occasionally. Cook fish if you want sauce to stick to fish.