Steamed Mussels With Cinzano, Scallions And Tomatoes

Recipe Ingredients

4 tablespoons	60ml	Virgin olive oil
1 tablespoon	15ml	Red onion - finely chopped (medium)
1		Garlic clove - thinly sliced
2 lbs	908g / 32oz	Mussels - scrubbed, debearded
8 oz	227g	Cinzano Rosso
		= (or other sweet red vermouth)
6 oz	170g	Water
2 cups	125g / 4.4oz	Chopped fresh tomatoes
4		Scallions - thinly sliced
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a 12- to 14-inch saute pan, saute onion and garlic in olive oil until softened but not browned. Add mussels, Cinzano, water and tomatoes and bring to a boil. Cover and steam until all the mussels are opened (about 1 1/2 to 2 minutes).

Remove cover, add scallions and stir until well mixed. Season broth with salt and pepper and pour into warm serving bowl and serve.

This recipe yields 4 antipasto servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5638) - from the TV FOOD NETWORK

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