Gamberoni's mussels in tomato sauce

8 Servings

Ingredients

Quantity Ingredient
3 pounds Mussels
9 Plum tomatoes, peeled,
Seeded and chopped
Olive oil
2 tablespoons Finely chopped garlic
1 teaspoon Crushed dried chili peppers
Salt and pepper
⅓ cup White wine
2 tablespoons Chopped fresh parsley
⅓ cup Hot water

Directions

Scrub mussels and hold in cold water. Heat tomatoes in a little hot oil until softened, about 10 minutes. In large saucepan heat garlic, chili peppers, salt and pepper in 2 tablespoons oil until garlic is slightly browned, stirring frequently. Add mussels, white wine and parsley. Cook, stirring, 1 minute. Add tomatoes and hot water. Cover and cook until mussel shells open, about 5 to 10 minutes. Spoon mussels and liquid into soup plates. Discard any mussels that have not opened. From Gamberoni Ristorante, 3238 Yonge St., Toronto, Ontario.

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