Steamed Mussels with Sherry, Tomatoes and Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
3 tablespoons finely chopped garlic |
1 28-ounce can italian-style tomatoes with juices, coarsely chopped |
1 small onion, peeled (about 6 ounces) |
3 tablespoons chopped fresh basil or 1 tablespoon dried |
3 tablespoons chopped fresh oregano or 3 teaspoons dried |
1/4 cup (1/2 stick) butter |
2 tablespoons chopped fresh parsley |
1 large bay leaf |
1/4 teaspoon dried crushed red pepper |
1 cup sherry |
4 pounds mussels, scrubbed, debearded |
Directions:
1. Heat olive oil in heavy medium pot over medium heat. Add 2 tablespoons garlic and sauté 1 minute. Add tomatoes with their juices, whole onion, basil and 1 tablespoon oregano to pot. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, about 1 hour. Remove onion and discard. Season sauce to taste with salt and pepper. Set aside.
2. Melt butter in heavy large pot over medium-high heat. Add parsley, bay leaf, crushed red pepper, remaining 1 tablespoon garlic and 2 tablespoons oregano. Sauté until garlic is tender, about 1 minute. Stir in Sherry and tomato sauce. Add mussels and stir to coat. Cover and simmer until mussels open, about 5 minutes; discard any mussels that do not open. Using tongs, transfer mussels to large serving bowl. Season sauce to taste with salt and pepper. Ladle sauce over mussels and serve.
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