Yield: 8 Servings
Measure | Ingredient |
---|---|
3 pounds | Mussels |
9 \N | Plum tomatoes, peeled, |
\N \N | Seeded and chopped |
\N \N | Olive oil |
2 tablespoons | Finely chopped garlic |
1 teaspoon | Crushed dried chili peppers |
\N \N | Salt and pepper |
⅓ cup | White wine |
2 tablespoons | Chopped fresh parsley |
⅓ cup | Hot water |
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.