| Ingredients:
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2 LB Duxbury Mussels
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¼ cup Bocelli Extra Virgin Olive Oil - Roman
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¼ cup Chianti Wine
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16 ozs. California Red Whole Pear Tomatoes
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1 tsp Fresh Parsley, finely chopped
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½ tsp Dry Oregano
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Instructions:
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Thoroughly scrub mussels under running water to remove grit and pull the beards.
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In a saucepan, combine the mussels, oil, half the oregano and parsley, and wine with ½ cup water.
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Pour tomatoes into large bowl and hand crush, add to mussels.
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Cover and cook over medium high heat for 10-15 minutes or until all shells are open.
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Remove to service bowls with slotted spoon.
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Adjust the seasoning of the cooking broth with salt and pepper.
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Spoon sauce over mussels and garnish with remaining fresh herbs.
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SERVES: 4 |