Friday, February 19, 2010

Mussels in Zesty Tomato-Garlic Sauce

This Mediterranean-inspired recipe is quick and easy, and full of rich flavor. Serve with a loaf of rustic bread to sop up the sauce, and a tossed salad on the side completes the meal. This recipe makes 4 servings.

3 Tbs olive oil
3 cloves garlic, minced
2 small sweet peppers, chopped (red, yellow or orange sweet peppers, or use peperoncino if available)
2 Tbs capers (if using salt-packed capers, rinse them first)
1/4 cup pitted Greek olives (good-quality black or dark olives)
1 cup tomato sauce
1 Tbs Italian herb seasoning, or Big Daddy's Superb Herb Seasoning
Fresh ground black pepper to taste
Dried red pepper flakes (optional), to taste
1 lb fresh mussels, cleaned (discard any open ones)
2 Tbs finely shredded Parmesan cheese

Heat the olive oil in a large saucepan (use one with a lid) over medium heat for about a minute, then add the garlic, sweet peppers, capers and olives. Saute for a few minutes until the garlic and peppers have softened. Add the tomato sauce, herb seasoning, black and red pepper to taste, and stir to combine. Add the mussels, stir and cover tightly with lid. Cook until the mussels open, about 2 minutes. Discard any that didn't open during cooking. Spoon the mussels, with the sauce, into 4 bowls, then sprinkle each with Parmesan cheese.

Zestfully yours,

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