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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This tasty dish can be served as an appetizer (for 4) or as a main course (for 2). I love to mop up the sauce with crusty bread!! The prep time includes soaking. Ingredients:
1/4 cup olive oil |
3 cloves garlic, chopped |
2 onions, chopped |
1 stalk celery, chopped |
2 (28 ounce) cans tomatoes, drained & chopped |
1 (7 ounce) can tomato paste |
1 cup red wine or 1 cup white wine |
1/4 cup chopped fresh basil (or 2 tsp dried) |
salt & pepper (to taste) |
24 mussels |
Directions:
1. Wash mussels in several changes of cold water; using a sharp knife, remove beards.
2. Soak mussels for about 30 minutes in cold water containing a handful of salt& a handful of flour.
3. This will remove any sand inside the mussels.
4. In heavy saucepan, heat oil; saute garlic, onion& celery until soft but not brown.
5. Add tomatoes& simmer for about 10 minutes to evaporate the remaining liquid.
6. Add remaining ingredients (except mussels), cover& simmer for 30 minutes.
7. Just before serving, add mussels, cover& simmer for 3- 5 minutes to allow the mussels open.
8. Discard any that don't.
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