Those of you fortunate enough to have experienced
Bertha's in Fells Point, Maryland, know how good Mussels are! Enjoy
these with some caper butter.
Preparation time: 25 minutes Serving Size: 6
- 3 tablespoons olive oil
- 3 large shallots
- 3 cloves garlic, finely minced
- 2 roma tomatoes, peeled, seeded and chopped
- 1/2 cup dry white wine
- 4 pounds mussels in the shell, well scrubbed and
- fresh ground black pepper
- 1/2 cup flat-leaf parsley, chopped
Heat oil in the bottom of a wide, heavy saucepan over
medium heat. Add shallots and sauté until soft and turning
golden, about 15 minutes. Add the garlic, tomatoes and wine.
Stir to mix. Add the mussels, discarding any that do not
close at the touch, and bring to a boil. Cover and cook over
high heat until the mussels open, 3 to 4 minutes. Discard
any mussels that do not open. Spoon mussels and pan juices
in soup bowls and crack black pepper over the top and
sprinkle with chopped parsley. Serve with toasted Italian
bread brushed with olive oil.