mussel marinara

Simple but sophisticated appetizer dish that makes ever one asking for more.

Mussel Marinara
Prep time: 25 mins, Cook time: 30 mins
Ingredients: Serves 4

2 lbs of larger mussels, if possible (you can also use fresh, frozen whole or half shell mussels)
2 tablespoons unsalted butter
1 medium onion, chopped
2 garlic cloves, crushed and chopped
1 cup dry white wine
1 bay leaf
1/4 teaspoon thyme
1 (14 ounce) can diced tomatoes with juice
1 tablespoon tomato paste
1 tablespoon of chopped parsley (Italian)
Salt & Pepper to season

1. Melt butter in a large stock pot, add the veggies and cook at medium heat for about 5 minutes. Don't let them take too much color or burning.

2. Add wine, bay leaf, thyme, salt, pepper, diced tomatoes, and tomatoes paste; bring to a boil and let the sauce over medium-high heat 8-10 minutes. (All this could be prepared ahead of time and brought back to a boil at meal time).

3. Clean the mussels. Those you find open knock it against another. If it does not close by itself discard it--it's dead. Same with those that didn't open after cooking. (For those using frozen mussels can disregard step 3)*

4. Now add the mussels to the boiling sauce; cover and cook 5-7 minutes or until mussels open. If you are using frozen mussels that are thawed the cook time should be relatively similar. Frozen mussels however may take a bit longer

5. Pour sauce over it. Sprinkle parsley. (Serve with good French or Italian bread - see my garlic butter spread recipe!). Better if you warm your plates ahead of time in oven 180°F.

6. Don't forget an empty dish at the center of table for the discarded shells.

* If you are planning on using frozen mussels as I did, I'd would recommend New Zealand green-lipped mussels as they are not only great in flavor but are one of the largest mussels species.