1. Rinse mussels in cold water; remove any beards with a sharp knife
2. Heat oil in a Dutch oven or large deep saucepan over medium heat
3. Add garlic; cook 2 minutes. Add wine, herbs and chile; stir
4. Add mussels. Cover; steam until mussels open, 5 to 6 minutes.
5. Add tomatoes; heat through.
(take note) Discard chile and bay leaf after its all done.
Difficulty: ................. intermediate
Preparation: ............ about 10 minutes
Servings: ................. 4
2 lbs. fresh live mussels
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup dry white wine, such as Sauvignon Blanc, Soave or Arneis
1 teaspoon dried or 1 tablespoon fresh chopped rosemary
1 each: bay leaf, dried red chile of choice
1 (14.5 ounce) can fire roasted diced tomatoes, drained
1/4 cup chopped basil or parsley
4 whole wheat dinner rolls, warmed
Health info:
Ten ounces of fish weekly reduces ulcerative colitis disease activity. And your risk for sudden death from heart disease
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