Mussels are a favorite of my husband. Make sure your mussels are fresh and none of the shells are broken. I usually ask for 36 so the seafood store will count each one of them. You can make the same recipe with clams.
3 dozen fresh mussels, beards removed and cleaned with a soft brush
2 T olive oil
½ sweet onion, or 2 shallots, thinly sliced
3 cloves garlic, thinly sliced
2 T Italian crushed Calabrian chili pepper sauce
1 cup dry white wine
2 cups San Marzano tomatoes, roughly chopped
½ cup San Marzano tomato sauce from can
Fresh basil, roughly chopped or torn
Italian parsley, for garnish
Add oil to a large pot over medium heat.
Add the onion or shallots and sauté a couple of minutes.
Add the garlic and sauté another minute.
Add the crushed chili sauce and cook to combine for another 2 minutes.
Add the white wine, tomatoes, tomato sauce, and fresh basil.
Simmer 5 minutes.
Add mussels to pot, discard any that have not closed.
Simmer 5 minutes, or until mussels have opened. Discard any that have not opened.
Add to a serving platter or 2 bowls.
Garnish with Italian parsley and serve with crusty bread.
Serves 2
