Ingredients
3 -5 lbs Farm Raised Mussels (In a Bag, much cleaner than loose)
Large Can of Tomatoes
1 750ltr size of decent Italian Red (Sangiovese, Chianti, etc)
8 cloves of Garlic
Parsley
Salt / Pepper
¼ Cup Olive Oil
Crushed Red Pepper
½ loaf of Italian bread sliced into 1/2” pieces
Grated Italian Cheese
1) Rinse Mussels well, remove any ‘beards’ from them
place them in a large pot of cold water, add ½ cup
of flour, stir. Let Mussels sit with floured water
up to an hour. Rinse Mussels well, removing
any flour and deposited sand from the bottom. Repeat.
This cleans the mussels while the flour “feeds”
and makes them more plump.
Repeat this process one more time
(This ‘cleans’ the Mussels while the eat the
flour which makes them fuller)
2) In a large pot, add ¼ cup Olive Oil and 8 cloves
Of Garlic. Sauté but do not brown.
Any can of tomatoes and cook over medium
Heat for ½ hour. Add bottle of wine and
Cook for another 15 minutes. Add mussels
And parsley, cover and cook until all mussels
Have opened. Salt and Pepper to taste.
Lots of Crushed Red Pepper ( to tolerance of heat)
3) Meanwhile, brush some olive oil on each
Piece of bread, add a little grated cheese and
Bake in a 400 degree oven until bread is
Golden brown and toasted.
Pour Mussels/Tomato/Wine mix into a large bowl. Add Salt , Pepper,
Red Pepper , Parsley, Grated cheese to taste. Add toasted pieces of bread and
serve HOT.
Serve with a Montepulciano d'Abruzzo