James's Basque Steamed Clams
5 x red bell peppers - (2 1/2 lbs total)
1 x green bell pepper - (1/2 lb)
1 tbl extra-virgin olive oil - (about)
2 tsp minced garlic
1 cup chopped onion
2 cup bottled clam juice
(or fat-skimmed chicken broth)
1 cup dry white wine
2 tsp Habanero Vinegar (see recipe)
(or hot sauce)
6 doz mussels - (abt 3" each) bearded, scrubbed
2 tbl chopped parsley
Salt to taste
Method :
Place red and green peppers in a 10- by 15-inch pan. Broil about 4 inches from
heat until pepper skins are charred and blistered all over, turning as needed,
15 to 20 minutes. Cool. Pull off and discard skins, stems, and seeds. Chop red
and green peppers separately.
In a food processor or blender, puree 3/4 of the red peppers until smooth.
In a 6- to 8-quart pan over high heat, combine 1 teaspoon olive oil and the
garlic. Stir often until garlic is limp, about 1 minute. Add onion, clam juice,
wine, 1 teaspoon habanero vinegar, and red pepper puree. Cover and bring to a
boil.
Discard any gaping mussels that do not close when shells are tapped. Add mussels
to pan, cover, and cook until shells pop open, 5 to 10 minutes. With a slotted
spoon, transfer mussels to wide bowls.
Add chopped green and red peppers to broth; bring to a boil. Add parsley and
season mixture to taste with salt and more habanero vinegar. Ladle over mussels.
Drizzle each serving with olive oil to taste.
This recipe yields 5 or 6 servings.
Hindus in
India
wear yellow to celebrate the festival of
spring.