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Mussels Sicilian Style pasta, shellfish 2 pounds fresh mussels; about 36 1 teaspoon olive oil 1 small onion; finely chopped 1 clove garlic; minced pinch (each) dried thyme and oregano 1 can (14 oz) tomatoes; coarsely chopped 2 fresh tomatoes; coarsely chopped 1/4 cup dry white wine 1/4 cup chopped fresh parsley Scrub mussels under cold water and pull off hairy beards. In large heavy saucepan, heat oil over medium heat; add onion and garlic and cook for 2 to 3 minutes or until tender. Stir in thyme and oregano; add tomatoes, breaking up tomatoes with back of spoon. Bring to a boil and boil for about 2 minutes to reduce liquid. Add wine and return to a boil. Add mussels; cover and cook for 5 minutes or until shells open and mussels are cooked. Discard any shells that don't open. Sprinkle with parsley. Ladle mussels into large soup bowls, spooning tomato mixture over them. Eat with a fork and a spoon-the fork to pull the mussels out of their shells, the spoon to consume the heavenly broth. Or, sop up remaining broth with bread. . Contributor: Smart Cooking - Anne Lindsay Yield: 2 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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