Mussels Caruso, Bertucci's

By arthurlemay

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon garlic, diced
• 1 tablespoon capers, drained
• 1/2 teaspoon hot cherry peppers, chopped
• 2 tablespoons butter
• 1/4 cup white wine
• 1/2 cup clam juice or fish stock
• 1 pound mussels, scrubbed and debearded
• 2 tablespoons scallions, sliced
• 1 tablespoon parsley, chopped
• salt and pepper to taste
• 2 lemon wedges
• 2 breadsticks or bread slices, grilled

Preparation

Step 1

Heat the oil in a large skillet over medium heat. Add the garlic, capers and peppers and saute for 1 minute, until the garlic is golden but not brown.
Add the butter and when the butter is melted, add the wine and clam juice. Simmer for 2-4 minutes and add the mussels. Add the scallions and parsley. Simmer, covered, until the mussels open, about 5 minutes. Season with salt and pepper to taste.

Serve hot with oregano, wedges of lemon and bread.