MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bertha's Favorite Mussels
Categories: Seafood, Vegetables, Herbs, Wine, Citrus
Yield: 7 Servings

3 cl Garlic; smashed with back of
- knife
6 Anchovy fillets
Pulp of 3 or 4 tomatoes
Black pepper
1 Lemon; juiced
1/2 md Onion; thin sliced
Olive oil; for sauteeing
4 lb Mussels; debearded,
- scrubbed
1/2 c White wine; + 1/2 cup
3 Leaves basil

Recipe courtesy of Laura Norris

In a mortar and pestle, pulverize garlic, anchovies,
tomato pulp, and pepper. Add lemon juice gradually and
mix thoroughly to a soft paste. Set aside.

In chicken fryer pan with deep sides, saute onion in
olive oil until translucent. Add mussels and 1/2 cup of
the wine. Bring to a boil, cover, and simmer until
mussels open, about 10 to 15 minutes. Do not allow to
dry out. Add more wine, if needed. Take out mussels,
arrange on a serving platter.

To pan juices (add more wine, if needed), add the garlic
paste. Stir thoroughly. Pour over mussels. Decorate with
basil leaves and serve with hunks of good Italian
peasant bread (for sopping up juice).

Yield: 6 to 8 servings

RECIPE FROM: https://www.foodnetwork.com

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