Mussels Italiano

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1 1⁄4 pounds mussels

2 tablespoons butter

1 1⁄2 tablespoons minced onion

1 garlic clove, minced

1 small tomato, chopped

1⁄4 teaspoon oregano

Salt and freshly ground black pepper

1⁄4 cup dry white wine


Discard any mussels that are chipped, broken or otherwise damaged; discard any mussel that is open.

If you are not using right away, cover with damp paper towels in a container that can be tightly closed and store in the refrigerator.

Just before cooking, wash the mussels in several changes of cold water. Using a small knife or a dry towel, remove the beards by pulling out towards the hinged side of the mussel.

To remove any remaining sand, soak mussels for about 30 minutes in cold water containing a handful of salt and a handful of flour.

Take each mussel from the bowl and using a firm brush, remove any barnacles before placing into another bowl of clear water.

Melt butter in a medium sized pot; saute onions until clear. Add garlic and stir for 1 minute. Add tomato, oregano and salt pepper to taste and cook until tomato is soft. Add wine and bring to a slow boil.

Dry the mussels with a clean towel, place in pot, cover and steam for 4 minutes; remove the lid and stir the mussels. At this point, most of the mussels should be open; replace the lid and steam for another 2 to 4 minutes. Discard any mussels that don’t open.

Divide mussels into serving bowls and cover with broth. Serves 2.

Photo by Thomas Wells