MUSSELS MARINARA

SERVES 4 AS A MAIN DISH
(Halve the recipe for an appetizer to serve 4)

I love seafood and shell fish are my favorites. This recipe is much easier than it sounds. It can be used as a main dish served with pasta for the extra sauce or as an appetizer by itself. See Clams and Mussels on the Tips page for guidelines for cleaning the mussels.

INGREDIENTS

3 tablespoons olive oil

1 small onion, finely chopped

1/2 large green pepper, finely chopped

4 large cloves garlic, minced

3 cans (14.5 ounces each) whole tomatoes with juices, broken apart or chopped

1/2 cup dry white wine

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh parsley

Salt and pepper to taste

4 pounds live mussels, rinsed and beards removed

Heat the olive oil in a large sauté pan or Dutch oven over medium-high heat. Add the onions and peppers; sauté until softened, about 5 minutes. Add the garlic and sauté an additional minute. Add the tomatoes, wine and seasonings; cook until slightly reduced, about 10 minutes. Add the mussels and stir well. Cover the pan and cook until the shells have opened, about 5 minutes. Stir occasionally to mix the mussels with the sauce. Remove the mussels and place in large serving bowls, discarding any that did not open. Spoon sauce over the mussels. If serving as a main dish, serve with a side dish of pasta, such as angel hair or linguine, with some of the sauce on the pasta. Be certain to place empty plates or bowls on the table for the emptied shells.

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