Inland Mussels Marinara
2 tablespoon olive oil
4 large garlic cloves, pressed or minced
1/4 cup thinly sliced scallions or onion
1 10 oz. can tomato sauce
1 teaspoon salt, optional
1/2 cup dry white wine
4 dozen live mussels
2 tablespoons fresh lemon juice
1/4 cup chopped, fresh parsley
2 teaspoons chopped, fresh thyme
1 healthy dash tabasco, optional
1. In a kettle large enough to accommodate the mussels in a shallow layer, heat the olive oil over medium heat. Add the garlic and scallions (or onions). Saute for about 1 minute, avoiding browning.
2. Add the tomato sauce, salt and wine. Bring to a boil, then lower heat, cover and simmer for 10 to 15 minutes.
3. Add the mussels, lemon juice, parsley, thyme and tabasco. Toss lightly to combine. Cover and bring to a boil over medium-high heat. Steam for 6 to 7 minutes. Shake the kettle once or twice during cooking. DISCARD ANY MUSSELS THAT REMAIN CLOSED AFTER COOKING!
Makes 4 servings as a main dish or 8 appetizers.
Per serving: Calories: 124 Fat: 5 gm. Cholesterol: 20 mg.
Note: This is a savory tomato-and-white-wine broth that complements the light, delicate taste of mussels in this iron-rich recipe. No need for butter dunking here! The recipe may be served as an appetizer in soup bowls, with mussels swimming in their own broth, or on top of small pasta portions. For an entree just serve over linguine with crusty bread and a romaine salad.
Cooking at Noon - March 17, 2010