Yield: 4 Servings
|¼ cup||Coarsely chopped onion|
|1 teaspoon||Coarsely chopped celery|
|1 teaspoon||Coarsely chopped garlic|
|½ cup||Olive oil|
|1 tablespoon||Finely chopped fresh basil or|
|1 teaspoon||Dried basil|
|Freshly ground black pepper|
|½ cup||Dry white wine|
|2 cups||Canned Italian Plum or wholepack tomatoes; chopped including juice|
|4 smalls||Dozen mussels in shells; scrubbed thoroughly|
|2 teaspoons||Freshly grated lemon peel|
1. Combine the onions, celery and garlic on a cutting board and chop together very finely.
2. Heat the olive oil in a 3 to 4-quart saucepan. Add the chopped vegetables, basil and a few grindings of pepper. Cook over moderate heat, stirring frequently, 8 to 10 minutes.
3. Add the wine and boil briskly to reduce the mixture to about ¼ cup.
Add the tomatoes and simmer uncovered about 20 minutes over low heat.
4. Add the mussels, cover the pan and cook a few minutes longer. Discard any that remain closed. Serve immediately.
NOTE: The soup can be made ahead and warmed over medium heat. Do not make more than 1 day in advance. Be sure to scrub the mussels well, so as to remove all of the beards. Garnish with lemon peel.
DEL MONDO RISTORANTE
N. FARWELL AVE, MILWAUKEE
WINE: RUFFINO DUCALE GOLD
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .