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)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1803 calories; 138 grams fat; 26 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 70 grams polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 90 grams protein; 217 milligrams cholesterol; 3158 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings as a main course or 8 to 10 as an appetizer

Preparation

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

30 minutes