| 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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