Enrique Riggs's Mussels Supreme

Name: Enrique Riggs's Mussels Supreme
Ingredients: 5 pounds mussels; 1 ½ 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)

By Morgan Thomas

Published February 3, 1987

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 servings as a main course or 8 to 10 as an appetizer

5 pounds mussels
1 ½ 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)

Ingredient Substitution Guide

Preparation

Step 1
Wash mussels to eliminate sand. Remove beards with sharp knife.
Step 2
In a 10-quart pot (large enough to hold mussels) put 1 ½ cups of water. Add mussels and steam until fully opened, about 15 minutes.
Step 3
Meanwhile, mix all remaining ingredients in a medium saucepan and bring to boil.
Step 4
When mussels open fully, add mixture and let stand for 10 minutes. Serve with crusty French or Italian bread.