Gamberoni's mussels in tomato sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Mussels |
| 9 | Plum tomatoes, peeled, | |
| Seeded and chopped | ||
| Olive oil | ||
| 2 | tablespoons | Finely chopped garlic |
| 1 | teaspoon | Crushed dried chili peppers |
| Salt and pepper | ||
| ⅓ | cup | White wine |
| 2 | tablespoons | Chopped fresh parsley |
| ⅓ | cup | Hot water |
Directions
Scrub mussels and hold in cold water. Heat tomatoes in a little hot oil until softened, about 10 minutes. In large saucepan heat garlic, chili peppers, salt and pepper in 2 tablespoons oil until garlic is slightly browned, stirring frequently. Add mussels, white wine and parsley. Cook, stirring, 1 minute. Add tomatoes and hot water. Cover and cook until mussel shells open, about 5 to 10 minutes. Spoon mussels and liquid into soup plates. Discard any mussels that have not opened. From Gamberoni Ristorante, 3238 Yonge St., Toronto, Ontario.