Cooking with Carbone's

Cozza Posilipo
Mussels in Tomato Sauce

Ingredients:

• 1 whole garlic clove
• 4 tablespoons olive oil
• 2 tablespoons butter
• 1 small chopped onion
• 1 small stalk chopped celery
• 1 small stalk fennel (optional)
• 1 small chopped carrot
• 5 leaves fresh basil
• 2 tablespoons sherry
• 2 cups peeled canned tomatoes, hand crushed
  
• 40 mussels
• 3 tablespoons fresh parsley
• salt and pepper

Directions:

Brown the garlic in the oil and butter in a skillet over medium heat. Add the onion, celery, fennel, carrots & basil. Sautee for 5 minutes. Add sherry & tomatoes and cook for 30 minutes more. Remove from the heat and put in a blender or pass through a sieve. Wash the mussels and put them in a large pot, add sauce and return to the heat. Cover and cook for 8 minutes., Then add parsley and salt and pepper to taste. Cook for 2 minutes more.

Mangia Bene!

TRY OUR TORTA DI PIETRA ALLA POMADORO
(Magherita Stone Pie)

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