eglamkowski's Journal: recipe of the day

I don't eat seafood myself, but my wife does. I've taken to preparing seafood for her periodically, and have to rely on her telling me truthfully whether its any good or not. She said this one is, so hopefully that's true 'cause I'm gonna post it here :-p

Mussels in a light Italian sauce

3-4 pounds of mussels (or oysters or clams)
2 tomatoes, chopped
1/2 stick of butter (1/4 pound)
3 tablespoons olive oil
4-5 green onions, chopped
2 cloves garlic, chopped
pinch of oregano
pinch of rosemary
tiny handful of fresh chopped parsley
salt & pepper to taste
1/2 cup dry white wine

Clean the mussels, scrubbing each in fresh water to remove all the barncles, and use a pair of pliers to remove the foot used by the mussel to attach itself to the rock. DO NOT use mussels that are already opened.

In a 6 quart kettle, sautee the tomatoes in butter and olive oil.

Add the green onions, garlic, oregano, rosemary and parsley. Saute for a few minutes until soft.

Add the salt & pepper and finally the wine.

When it is simmering, throw in the mussels.

Cover the pot and simmer until the mussels are open and tender. This should take only a few minutes.

Once you've finished the mussels, you can use the remaining sauce over pasta!