| Ingredients:
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8 Roma tomatoes
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6 cloves Garlic
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3 T Bocelli Extra Virgin Olive Oil - Roman
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TT Salt and Pepper
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FOR BROTH:
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2 T Bocelli Canola and Extra Virgin Olive Oil Blend
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1 Onion, thinly sliced
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1 C Dry white wine
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3 C Gold Coast Sea Clam Juice
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TT Salt and Pepper
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48 Duxbury Mussels, scrubbed and cleaned
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¼ C Fresh Flat Leaf Parsley, chopped
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2 T Butter
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Instructions:
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Preheat the oven to 350*F.
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Toss the tomatoes and garlic with the olive oil in a shallow baking pan with the salt and pepper.
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Roast until very soft, transfer to a food processor and puree.
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Heat the canola oil in a large saucepan over high heat.
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Add the onion and cook until soft.
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Add the wine and cook until reduced by ¾.
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Add the clam juice and bring to boil.
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Add the roasted tomato puree, season with salt and pepper, bring back to boil.
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Add the mussels, cover and cook until al the mussels have opened, 3-5 minutes.
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Divide the mussels into 4 bowls; raise the heat under the broth to cook until reduced by half.
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Stir in the parsley and butter and ladle over the mussels |