with Tomatoes and Roasted Peppers
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed the recipe, or
the history of the recipe, have either become blurred
or disappeared over the years but the recipes are still
worthwhile either in their own right or for the inspiration
they might give.
recipe was provided by Cindy Hartlin from Oakville,
tb Olive oil
1 md Onion, finely chopped
3 cl Garlic, minced
1 lb Tomatoes, coarsely chopped
Dry white wine
1 lg Bay leaf
1 ts Salt
1 Jar (7 oz) Italian-style roasted peppers
4 Dozen mussels, scrubbed, debearded
oil in large kettle over medium-high heat.
Add onion and garlic and cook until softened, stirring
tomatoes, 2 cups wine, the bay leaf, salt and black
pepper to taste.
heat to low and simmer, stirring occasionally.
process roasted peppers with liquid in blender or
food processor until pureed.
about 30 minutes, stirring occasionally.
additional wine if mixture becomes dry.
heat to medium-high.
mussels on tomato mixture.
covered, until mussels open.
any mussels that do not open after 5 or 6 minutes.
mussels and discard top shell of each mussel.
Appetizers and Party Snacks