Recipe - Gamberonis Mussels In Tomato Sauce

3 pound Mussels
9 Plum tomatoes, peeled,
Seeded and chopped
Olive oil
2 tablespoon Finely chopped garlic
1 teaspoon Crushed dried chili peppers
Salt and pepper
1/3 cup White wine
2 tablespoon Chopped fresh parsley
1/3 cup Hot water

Scrub mussels and hold in cold water. Heat tomatoes in a little hot oil
until softened, about 10 minutes. In large saucepan heat garlic, chili
peppers, salt and pepper in 2 tablespoons oil until garlic is slightly
browned, stirring frequently. Add mussels, white wine and parsley. Cook,
stirring, 1 minute. Add tomatoes and hot water. Cover and cook until
mussel shells open, about 5 to 10 minutes. Spoon mussels and liquid into
soup plates. Discard any mussels that have not opened. From Gamberoni
Ristorante, 3238 Yonge St., Toronto, Ontario.
Posted to MMRecipes Digest V3 #282

Date: Mon, 14 Oct 96 20:53:04 UT

From: "Deborah Kühnen" DEBKUHNEN@msn.com