Yield: 4 Servings
|1 \N||Bunch fresh basil|
|¼ cup||Olive oil (up to)|
|10 \N||Cloves garlic; finely minced|
|1 teaspoon||Dry oregano|
|1 pounds||Ripe Roma or other fresh tomatoes; peel, seed, dice|
|¾ pounds||Fresh Atlantic mussels; de-bearded and scrubbed|
|½ cup||Red wine vinegar|
|\N \N||Freshly ground pepper and salt; to taste|
|\N \N||Freshly minced parsley|
|\N \N||French bread|
1. Wash the basil. Remove the stems. Dry the leaves with paper towels and mince.
2. Heat the oil in a large saute pan over moderately high heat. Add the garlic, oregano, and basil. Stir briskly. Just as the garlic begins to turn golden brown, add the tomatoes. Cook the tomatoes, stirring constantly, for 1 minute. Add the mussels. Stir the mussels several times, turning them in the tomato mixture until they begin to open. Add the vinegar.
3. Place a lid on the pan and cook the mussels until they have completely opened. As soon as they have opened, cook 1 to 2 minutes and then remove with a slotted spoon to a heated platter. Discard any that do not open.
Cover loosely with foil.
4. Reduce the liquid in the pan over high heat for 3 to 4 minutes, or until reduced by half. Add salt and pepper to taste. 5.Pour the liquid over the mussels, sprinkle with the minced parsley. and serve with crusty french bread. Note: Because of vinegar, the dish may be served at room temperature as well as being served warm.
PIKE STREET, SEATTLE
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .