매드 포 갈릭의 토마토소스 홍합찜은 어떻게?

[최은미]

이맘때 쯤이네요..
프랑스 있을때 넘 추워서 뜨끈한 국물이 먹고싶어 찾은 레스토랑에서 홍합찜먹었거든요..
토마토,마늘,올리브오일,와인..등이 들어간것 같았구요 .
너무 맛있어서 국물까지 바게트 찍어서 다 먹었거든요..
한국와서 그런 음식 없나 찾다가 매드 포 갈릭갔더리 비슷한 요리가 있더라구요..
마늘을 많이 넣어서인지 매콤하구 너무 맛있던데
어떻게 요리하면 될까요??
레시피 아시는 분 알려주세요...*^^*

[Ellie]

어설프게 해석해서 헷갈리실까봐 퍼온 그대로 남김니다.
세번째께 재료구하기도 쉽고 가장 비슷할듯 ^^;;



Summer Mussel Soup (6)
Category: Soups
Country: Italy

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Ingredients...
5½ lb mussels, cleaned
4 fl oz olive oil
3 garlic cloves peeled (2 in slices, 1 chopped)
1 large bunch basil, stalks removed
2¾ lb ripe plum tomatoes, skinned, seeded, chopped
(reserve juice, about 1¼ pints after straining)
sea salt and black pepper
Bruschetta...
6 slices ciabatta bread, cut at angle
2 garlic cloves, peeled
extra virgin olive oil

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Instructions...

Heat 4 tbsps of olive oil in a large heavy saucepan. Add the garlic slices and cook gently until light brown.

Add half the basil leaves and the tomatoes and cook, stirring, over a fierce heat until the tomatoes break up and reduce to a thick sauce (about 15 mins).

In another large heavy saucepan fry the chopped garlic in the remaining olive oil until light brown. Add the mussels and a few basil leaves and the reserved tomato juice. Cover lightly , shake, and cook over a high heat until the mussels have opened (in batches if necessary).

Leave to cool then remove all the mussels from their shells.

Add the mussels to the tomato sauce with the rest of the basil. Season with salt and black pepper.

Toast the bread on both sides, then rub with the garlic. Put the bread into bowls and pour on top a generous amount of extra virgin olive oil. Pour in the soup and serve.
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Mussels Mariniere
Submitted by: Christine
"This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce." Original recipe yield: 4 servings.

INGREDIENTS:
2385 g mussels, cleaned and debearded
2 cloves garlic, minced
1 onion, chopped
25 g chopped fresh parsley
1 bay leaf
0.4 g dried thyme
475 ml white wine
45 g butter, divided


DIRECTIONS:
Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.
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Patti's Mussels a la Mariniere
Submitted by: Patti
"This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams." Original recipe yield: 6 servings.

INGREDIENTS:
50 fresh mussels, scrubbed and debearded
2 tablespoons extra virgin olive oil
5 cloves garlic, minced
1 cup white wine
2 tablespoons margarine or butter
3 green onions, chopped
1 bunch fresh parsley, chopped
3 roma (plum) tomatoes, chopped
salt and pepper to taste

DIRECTIONS:
Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!