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Gamberoni's Mussels in Tomato Sauce

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  • 3 lb Mussels
  • 9 Plum tomatoes, peeled,
  • Seeded and chopped
  • Olive oil
  • 2 tb Finely chopped garlic
  • 1 ts Crushed dried chili peppers
  • Salt and pepper
  • 1/3 c White wine
  • 2 tb Chopped fresh parsley
  • 1/3 c Hot water


Scrub mussels and hold in cold water. Heat tomatoes in a little hot oil until softened, about 10 minutes. In large saucepan heat garlic, chili peppers, salt and pepper in 2 tablespoons oil until garlic is slightly browned, stirring frequently. Add mussels, white wine and parsley. Cook, stirring, 1 minute. Add tomatoes and hot water. Cover and cook until mussel shells open, about 5 to 10 minutes. Spoon mussels and liquid into soup plates. Discard any mussels that have not opened. From Gamberoni Ristorante, 3238 Yonge St., Toronto, Ontario. Posted to MM-Recipes Digest V3 #282
Date: Mon, 14 Oct 96 20:53:04 UT
From: "Deborah K├╝hnen" <>