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Mussel Sauce

pasta, shellfish

2 pounds mussels
2 tablespoons olive oil
1 onion; chopped
4 cloves garlic; thinly sliced
1 cup clam juice
1 teaspoon dried thyme
1/4 teaspoon hot pepper sauce
1 can (19 oz) tomatoes; drained and chopped
2 tablespoons butter
1/3 cup chopped fresh parsley
salt and pepper

Scrub mussels under running water and remove any beards; discard any that do not close when tapped. In large saucepan, heat oil over high heat; sauté onion and garlic for 2 minutes or until onion is softened. Stir in clam juice, thyme, hot pepper sauce and tomatoes; bring to boil. Add mussels; cover and steam for 3 minutes. Remove mussels as they open. Discard any that do not open. Cook sauce over high heat for 5 to 6 minutes or until reduced to 2- 1/2 cups. Stir in butter until melted; stir in half of the parsley. Taste and adjust seasoning with salt and pepper. Remove most of the mussels from their shells and mix with sauce. Toss with long fusilli, linguine or spaghetti. Garnish platter with reserved mussels and remaining parsley.

Contributor: Canadian Living - March, 1992

Yield: 4 servings

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