Bertha's Favorite Mussels
- 1 to 3 cloves garlic, smashed with back of knife
- 6 anchovy fillets
- Pulp of 3 or 4 tomatoes
- Black pepper
- 1 lemon, juiced
- 1/2 medium onion, thinly sliced
- Olive oil, for sauteeing
- 4 pounds mussels, debearded and scrubbed
- 1/2 cup white wine, plus 1/2 cup
- 2 or 3 leaves basil
In chicken fryer pan with deep sides, saute onion in olive oil until translucent. Add mussels and 1/2 cup of the wine. Bring to a boil, cover, and simmer until mussels open, about 10 to 15 minutes. Do not allow to dry out. Add more wine, if needed. Take out mussels, arrange on a serving platter.
To pan juices (add more wine, if needed), add the garlic paste. Stir thoroughly. Pour over mussels. Decorate with basil leaves and serve with hunks of good Italian peasant bread (for sopping up juice).
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Laura Norris