FROM THE KITCHEN OF GLORIA GREENE
Mussels with Tomatoes and Herbs
INGREDIENTS 4 tablespoons extra virgin olive oil 1 medium , chopped yellow onion
1 cup fresh or canned peeled , halved and chopped tomatoes
1 tablespoon tomato paste ½ cup dry white wine 1 cup bottled clam juice 2 lb . mussels 1 large , minced garlic clove 1-2 tbsp chopped fresh parsley
Salt and fresh ground pepper to taste
DIRECTIONS
In a frying pan , over medium heat , warm 2 tbsp of the extra virgin olive oil and sauté the onion , stirring 12-15 minutes . Add the tomatoes and tomato paste and continue to sauté stirring occasionally until thickened for about 5 minutes . Add the wine and cook uncovered over medium heat until the mixture is reduced by 1 / 2 for almost 5 minutes . Add the clam juice , heat on high and cook uncovered until thickened for 5 minutes . Remove from heat and allow to cool slightly .
Puree the tomato mixture until smooth in a food processor or blender . Salt and pepper to taste . Set aside .
Warm the remaining 2 tbsp olive oil over high heat in a large frying pan . Discard any mussels that do not close when you touch them . Add the garlic , parsley and mussels , and cover and cook . Occasionally , shake the pan until the clams open for 4-5 minutes depending upon the size of the mussels . Do not serve any unopen clams .
Transfer the clams to a plate and keep warm . Add the pureed tomato mixture to the same pan and boil uncovered until mixture is reduced by ¼ . Add the mussels and mix .
Serve immediately . Enjoy !
8 MOMENTUM