2 tablespoons olive oil
1/3 cup white wine
2 tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon dried basil
1 (5 ounce) can tomato size
1/2 cup chopped onion
2 cloves garlic, minced
1/4 teaspoon dried thyme
2 teaspoons lemon juice
1 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried sage
1/4 teaspoon dried thyme
1 1/2 teaspoons dried marjoram
1 teaspoon dried marjoram
1 1/2 teaspoons dried basil
1 teaspoon dried marjoram
1 1/2 teaspoons dried sage
1 1/2 teaspoons dried marjoram
1 tablespoon dried marjoram
1 tablespoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon garlic powder
1/4 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon dried thyme
1/4 teaspoon dried parsley
In a large bowl, mix together olive oil, white wine, vinegar, salt, basil, tomato size, onion, garlic, thyme, lemon juice, oregano, basil, sage, rosemary, oregano, basil, marjoram, marjoram, rosemary, olive powder, salt and thyme. Mix together.
Place mussels in a nonstick foil-lined bowl and cover with a towel. Cover and place in refrigerator overnight to marinate.
Remove mussels from the refrigerator and cut into 1 inch slices. Place mussels in a large resealable plastic bag and seal to keep them together.
Lightly oil a large bowl. Heat oil in a large skillet over medium heat. Saute mussels for 8 to 10 minutes, or until lightly browned. Remove the mussels from the marinade and drain onto paper towels.
Remove the mussels from the refrigerator to paper towels and rinse in warm water. Place mussels on paper towels and dry on wax paper. Place mussels onto wax paper and place in a plastic bag. Seal bag and refrigerate eight hours, checking periodically.
While mussels are marinating, heat a large skillet over high heat. Add olive oil and saute the mussels for 10 minutes, turning and basting with water. When mussels are ready, remove mussels from the refrigerator and place on wax paper to dry.
Remove mussels from wax paper and place on wax paper to dry. Brush edges of wax paper with olive oil. Brush the outside of the mussels with lemon juice and olive oil to prevent discoloration.
Wrap wax paper tightly around mussels by placing a clean cotton cloth around the edge of the wax paper to prevent drying out. Repeat with mussels and any remaining marinade. Refrigerate mussels until ready to use.
Place mussels on wax paper and marinate overnight.
While mussels are marinating, heat the remaining olive oil in a small skillet over medium heat. Saute the mussels for 10 minutes, stirring occasionally. Remove mussels from marinade and place on wax paper. Brush mussels with lemon juice and olive oil to prevent discoloration. Dip the mussels in lemon juice and olive oil to prevent discoloration. Coat mussels with remaining marinade. Seal thickly with a damp cloth.
Remove mussels from marinade and place them onto wax paper. Brush the interior and exterior of mussels with lemon juice and olive oil to prevent discoloration. Carefully remove mussels from wax paper and place on wax paper.
When mussels are ready, open mussels in wax paper and place on wax paper. Brush with marinade. Dip the grooved End of the Mussel into the marinade to make a strainer.
While the mussels are marinating, heat a large skillet over medium heat. Cook the mussels in the skillet 20 minutes,
tamis
This was a great main dish for a barbecue, and I loved it even more the next day! The recipe calls for butternut squash, so I prepped some butternut squash bisquick (found on this site) and put that in the recipe as well. Then I boiled 7 pieces of butternut squash in chicken stock, added about a tablespoon of sugar, and I sauteed that in as well. Then I mixed all the ingredients together and I cooked it. The flavor was awesome, and the squash kind of turns a bit inside the egg... I think that chicken will be the one dish this family will eat all night!
⭐ ⭐ ⭐ ⭐ ⭐