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Spicy Southwest Penn Cove Mussels
Recipe courtesy Rawle Jefferds

Ingredients
2 tablespoons chopped garlic
1/4 cup olive oil
1 cup dry white wine or beer
1/2 lime, juiced
4 pounds mussels
1/2 cup chopped scallions
1/4 cup chopped parsley
1 tablespoon red chile flakes
1/2 cup chopped plum tomatoes
2 tablespoons chopped fresh cilantro

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Directions
Saute the garlic in olive oil, over medium heat, until
lightly toasted. Add the wine (or beer), lime juice, mussels, scallions, parsley,
and chile flakes. Turn the heat up to high, and steam for about 5 minutes, or
until the mussels are open. Stir in the chopped tomatoes and cilantro and serve.
Spoon the mussels into bowls and ladle the sauce over them. Discard any mussels
that do not open.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved