Spicy Mussel Appetizer

   

Basically, appetizers are served as first courses to open up the appetite in preparation for a bigger meal- the main course. They are served in small portions and may include proteins, veggies and starches.

I was recently did two kinds of appetizers using mussels and chicken livers. These two ingredients are popular in North American first courses and are prepared in a variety of ways. I worked on the mussels first.

Having a bias towards spicy flavours, I made a  sauce for the mussels that have added some kick to it. Just to makes the winter a little warmer.

I sauteed some finely chopped  onions, green bell peppers, chili peppers and poured tomato juice just after the onions have wilted. I then added some crisp white dry wine to the mixture while throwing in the mussels. I allowed the sauce to reduce to the desired consistency and flavour.

I served the mussels with oven toasted sliced French bread drizzled with olive oil and rubbed with garlic. For the spread, I threw some black and green olives and garlic into the processor drizzled some extra virgin oil while the machin is turning until the mixture turned into a dark greenish paste. A perfect "wipe" for the bread. Once plated, I drizzled some thinly sliced green onions to the plate to add more color.