Gigi Steamed Mussels
with Tomatoes and Herbs
 

Makes 6 servings

• 3 pounds mussels, preferably Prince Edward Island
• 1/4 cup extra-virgin olive oil
• 1/2 cup minced onion
• 1 garlic clove, crushed
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1/4 to 1/2 teaspoon dried red chili flakes
• 1/3 cup dry white wine
• 1 1/2 cups fresh tomato sauce or 4 plum tomatoes, peeled, seeded and roughly chopped
• 1 tablespoon butter
• Salt and freshly ground black pepper

Scrub the mussels, discarding any with broken shells and those whole shells remain open after tapping them lightly. As you clean them under cold running water, pull off the "beard," or the grassy growth at the bottom of the shells.

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until it they just turn golden, about 1 minute. Add the basil, parsley and chili flakes and cook, stirring, another 30 seconds. Increase the heat to medium-high, and add the mussels to the pan. Cook, stirring and turning them for 1 to 2 minutes, then add the white wine; cook until mostly evaporated, about 1 minute. Add the tomato sauce, season with salt, and cover the pan. Steam, shaking the saucepan frequently, until the mussels open, 4 to 5 minutes. Remove the mussels, one by one, arranging them in serving bowls. Cook the sauce another 2 to 3 minutes, uncovered, allowing it to thicken slightly. Stir in the butter, adjust seasoning with salt and pepper, if necessary, and spoon the sauce over the mussels. Serve immediately with garlic rubbed crostini or slices of fresh peasant bread.