COZZE AL POMODORE

(Mussels with Tomatoes)

 

Contributed by:       Rita Mancini Zulli

 

Ingredients:

 

24 mussels

4 tbsp olive oil

4 green onions

2 garlic cloves, minced

3 fresh tomatoes, peeled and chopped

4 oz. white wine

½ tsp oregano

½ tsp salt

2 tbsp parsley, minced

crushed chili peppers (to taste)

pinch of black pepper

 

Directions:

 

Clean and ‘de-beard’ mussels thoroughly leaving no traces of sand on the shells.  Heat oil in a large pan and cook onions and garlic for 5 minutes.  Stir in tomatoes, wine and seasonings.  Simmer for 5 minutes, add mussels and cover.  Cook over medium heat until mussel shells open.  To serve, transfer to individual dishes and sprinkle with parsley.  Be sure to include sauce and plenty of bread for dipping!  Serves 4 as an appetizer or 2 as a main course.