Pismo Beach Steamed Mussels

Recipe Ingredients

1/4 cup	59ml	Olive oil
4		Garlic cloves - minced
1		Green bell pepper - chopped (small)
1		Onion - chopped (small)
1 tablespoon	15ml	Crushed red pepper flakes
1/3 cup	48g / 1.7oz	Chopped parsley
1 cup	237ml	Dry white wine
2 cups	474ml	Clam juice
2 cups	474ml	Tomato puree
2 cups	125g / 4.4oz	Whole peeled tomatoes
2		Roma tomatoes - sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 teaspoon	1.3ml	Dried oregano leaves
1/4 teaspoon	1.3ml	Dried crushed basil leaves
32 teaspoons	160ml	Black mussels (large)
12		Fresh basil leaves - chopped

Recipe Instructions

Combine oil, garlic, green pepper, onion, red pepper flakes and parsley in 8-quart pot. Cook over medium heat until vegetables are soft, about 5 minutes. Add wine, clam juice, tomato puree, whole tomatoes, Roma tomatoes, salt and pepper to taste, oregano and dried basil. Bring to boil. Cover, reduce heat and simmer 5 minutes.

Turn heat to medium-high and add mussels. Cover and cook until mussels pop open, 3 to 5 minutes.

Pile mussels into 8 soup bowls with some of broth. (Discard any mussels that do not open.) Top with fresh basil leaves just before serving.

This recipe yields 8 appetizer servings.

Each serving: 231 calories; 728 mg sodium; 34 mg cholesterol; 10 grams fat; 17 grams carbohydrates; 16 grams protein; 1.24 grams fiber.

Source:
The Los Angeles Times, 03-22-2000

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