Enrique Riggs's Mussels Supreme Recipe

Name: Enrique Riggs's Mussels Supreme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds mussels; 1 1/2 cups water; 8 ounces pimentos, finely chopped; 16 ounces soybean oil; 16 ounces white wine vinegar; 8 ounces minced garlic; 1 cup grated Romano cheese; 4 ounces anchovies, finely chopped; 2 tablespoons black pepper; 1 tablespoon cayenne pepper (optional)

Servings: persons

5 pounds mussels
1 1/2 cups water
8 ounces pimentos, finely chopped
16 ounces soybean oil
16 ounces white wine vinegar
8 ounces minced garlic
1 cup grated Romano cheese
4 ounces anchovies, finely chopped
2 tablespoons black pepper
1 tablespoon cayenne pepper (optional)

1
Wash mussels to eliminate sand.
2
Remove beards with sharp knife.
3
In a 10-quart pot (large enough to hold mussels) put 1 1/2 cups of water.
4
Add mussels and steam until fully opened, about 15 minutes.
5
Meanwhile, mix all remaining ingredients in a medium saucepan and bring to boil.
6
When mussels open fully, add mixture and let stand for 10 minutes.
7
Serve with crusty French or Italian bread.

1224

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 pounds mussels, 1 1/2 cups water, 8 ounces pimentos, finely chopped, 16 ounces soybean oil, and more.

Yes, Enrique Riggs's Mussels Supreme falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enrique Riggs's Mussels Supreme

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