Mussels with Tomatoes and Herbs
Beavertail Lighthouse, Rhode Island
Shelling the mussels allows for a natural break in eating that can be filled with good conversation.
48 mussels (about 3 pounds)
3 tablespoons vegetable oil
1 tablespoon chopped garlic
1 cup tomatoes, seeded and chopped
½ cup dry white wine
½ cup chicken stock
¼ cup chopped fresh parsley
¼ cup chopped fresh oregano
1 teaspoon salt, optional
¼ teaspoon freshly ground black pepper
1. Rinse the mussels under cold water and remove beards.
2. Heat a large saucepan over high heat. Add the oil to the pan, and after 1 minute, add the garlic and cook until aromatic. Stir in the mussels, tomatoes, wine, stock, and herbs. Cover and let mussels steam for 5 minutes. Discard unopened mussels.
3. Add salt and pepper to taste.
4. Transfer the contents of the pan to a large serving bowl. Yield: 4–6 servings
Preparation time: 15–20 minutes
Cooking time: 5–7 minutes
Recipe courtesy of “The American Lighthouse Cookbook: The Best Recipes and Stories from America’s Shorelines.”
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