Mussels Puttanesca

By á-2053

Ingredients

• 3 Tbs. olive oil
• 3 cloves garlic, finely chopped
• 1 1/2 cups white wine
• 28 oz. can chopped plum tomatoes
• 1/2 tsp. red pepper flakes
• 1/4 cup chopped Kalamata black olives
• 1 Tbs. capers, rinsed if packed in salt
• 1/4 chopped flat leaf parsley
• 2 lbs. fresh mussels, de-bearded, scrubbed and rinsed

Preparation

Step 1

For garlic toasts: 1 or 2 baguettes. A clove or two of peeled garlic cut in half. Olive oil. Cut the baguettes on the diagonal into large oval slice. Rub each slice with garlic, drizzle with olive oil and toast at 350 until golden, about 5 minutes.

heat the oil in a large saute pan over medium heat. Add the garlic and saute until golden. Add the wine and tomatoes and simmer until reduced by 1/2. Add the pepper flakes, olives and capers. Stir to combine and cook for 2 - 3 minutes. Add the mussels and cook for about 10 minutes until all the mussels are open. Stir in the chopped parsley. Taste for seasoning and add salt and pepper to taste. Serve with garlic toasts.