Ingredients
1 kg mussels scrubbed and cleaned
3 each garlic cloves crushed
6 large ripe tomatoes chopped
1/2 cup dry white wine(chenin blanc)
1 each red chilli chopped
2 each spring onions finely sliced with gr, een
2 tbsp finely chopped parsley
Directions
Preheat a heavy based pot on low heat for a few minutes. Brush base
lightly with olive oil. Gently cook garlic for 1 minute. Add
tomatoes, wine and chilli. Increase heat to medium. Bring to the
boil. Reduce heat to low and simmer for 10 to 15 minutes or until
tomatoes are mushy. Increase heat to medium. Add mussels and spring
onions. Cook for 3 to 5 minutes or until mussels open. Discard any
which remain closed. Sprinkle with parsley. Serve with crusty Italian
bread to mop up the sauce.
Servings: 4 servings
Chilli Mussels Recipe brought to you by Recipe Ideas
Categories: Chili; Fish; Seafood
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions way back into the far past, at least as far as pharonic Egypt, and maybe even further. Having said that, sadly, these old cook books were just very basic hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts are some clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. As we move into The time of the romans around 25BC a man called Apicius assembled some documents detailing recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals were divided into hors d`oeuvre, main course and afters, a very modern way of dining. Aspicius informs us how the cooks of Roman times made use of a good variety of herbs and spices, including some that we all recognise such as basil, mint and parsley. As we move on, there are two recipe books which were published in the 1300s - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these are not about the spicy food that we all know today, but rather recipes for the types of food prepared for the nobility of that period. Later, in the fifteenth century, the Crusaders brought back a variety of foods and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. These new foods and spices prompted an increase in manuscripts on cookery, most of which still exist in private libraries. By the advent of the 20th century, recipe publications were highly popular mostly as a result of higher levels of literacy, leisure time and disposable income. |
We hope you enjoy this Chilli Mussels recipe.
