| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Seafood | 4 | Servings |
INGREDIENTS
| 1/4 | c | Coarsely chopped onion |
| 1 | ts | Coarsely chopped celery |
| 1 | ts | Coarsely chopped garlic |
| 1/2 | c | Olive oil |
| 1 | tb | Finely chopped fresh basil or |
| 1 | ts | Dried basil |
| Freshly ground black pepper | ||
| 1/2 | c | Dry white wine |
| 2 | c | Canned Italian Plum or wholepack tomatoes; chopped including juice |
| 4 | sm | Dozen mussels in shells; scrubbed thoroughly |
| 2 | ts | Freshly grated lemon peel |
INSTRUCTIONS
1. Combine the onions, celery and garlic on a cutting board and chop together very finely. 2. Heat the olive oil in a 3 to 4-quart saucepan. Add the chopped vegetables, basil and a few grindings of pepper. Cook over moderate heat, stirring frequently, 8 to 10 minutes. 3. Add the wine and boil briskly to reduce the mixture to about 1/4 cup. Add the tomatoes and simmer uncovered about 20 minutes over low heat. 4. Add the mussels, cover the pan and cook a few minutes longer. Discard any that remain closed. Serve immediately. NOTE: The soup can be made ahead and warmed over medium heat. Do not make more than 1 day in advance. Be sure to scrub the mussels well, so as to remove all of the beards. Garnish with lemon peel. DEL MONDO RISTORANTE N. FARWELL AVE, MILWAUKEE WINE: RUFFINO DUCALE GOLD From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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