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103

Tomato Garlic Mussels

In a large pot, heat oil over moderately low heat. Add onion and garlic. Cook, stirring occasionally until the onion is translucent, about 5 minutes. Stir in parsley, tomatoes, thyme and red pepper flakes. Reduce the heat and simmer partially covered for 25 minutes, stirring occasionally. Add mussels to the pot. Cover and bring to a boil. Cook, shaking the pot occasionally, until the mussels open their shells, about 3 minutes. Remove the mussels that have opened. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Add salt and pepper. Ladle the stock over the mussels and serve.

Ingredients:

1)

olive oil : 0.25 cup

2)

onion, finely chopped : 1

3)

garlic cloves, minced : 6

4)

chopped fresh parsley : 3 tablespoon

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drained canned tomatoes in thick puree, cchopped : 56 oz

6)

dried thyme : 0.25 cup

7)

dried red pepper flakes : 0.25 teaspoon

8)

mussels, scrubbed and debreaded : 4 lb

9)

sea salt : 0.13 teaspoon

10)

black pepper : 0.13 teaspoon

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