Seafood Recipes : Molluscs : Mussels Marinara

Ingredients
3 tablespoons olive oil
1 small onion, finely chopped
1/2 large green pepper, finely chopped
4 large cloves garlic, minced
3 cans (14.5 ounces each) whole tomatoes with juices, broken apart or chopped
1/2 cup dry white wine
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley Salt and pepper to taste
4 pounds live mussels, rinsed and beards removed

Directions
There are two rules in preparing and cooking shellfish: Don't cook them if they are not tightly closed. Don't eat them if they are not open after cooking. The way my mother taught me to check mussels, is by trying to slide the shells sideways against each other. If they slide easily throw them away. There is nothing worse then having a whole pot of mussels tainted by a few bad ones. If in doubt toss'em.

1. Heat the olive oil in a large sauté pan or Dutch oven over medium-high heat. Add the onions and peppers; sauté until softened, about 5 minutes.

2. Add the garlic and sauté an additional minute. Add the tomatoes, wine and seasonings; cook until slightly reduced, about 10 minutes. Add the mussels and stir well.

3. Cover the pan and cook until the shells have opened, about 5 minutes. Stir occasionally to mix the mussels with the sauce. Remove the mussels and place in large serving bowls, discarding any that did not open.

4. Spoon sauce over the mussels. If serving as a main dish, serve with a side dish of pasta, such as angel hair or linguine, with some of the sauce on the pasta. Be certain to place empty plates or bowls on the table for the emptied shells.

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