20 Nov MUSSELS WITH TOMATOES AND WHITE WINE
2 tbsp olive oil
1 small onion, finely chopped
2 tbsp roasted garlic, purée
1/2 tsp crushed red pepper
1 can (16 oz) whole tomatoes
1 cup dry white wine
juice of 1 lemon
5 lb mussels, scrubbed and debearded
3 tbsp chopped fresh parsley
– In nonreactive 5-quart Dutch oven, heat oil over medium heat. Add onion and cook until tender and golden, 6 to 8 minutes. Add garlic and crushed red pepper and cook 1 minute longer. Stir in tomatoes with their juice and wine, breaking up tomatoes with side of the spoon. Heat to boiling; boil 4 minutes.
– Add mussels; heat to boiling. Reduce heat; cover and simmer until mussels open, about 5 minutes, transferring mussels to a large bowl as they open. Discard any mussels that have not opened after 5 minutes. Pour tomato sauce over mussels and sprinkle with parsley. Serve with crusty whole wheat bread.