Steamed Mussels

1/4 cup olive oil
4 cloves garlic, minced
1 small green bell pepper, chopped
1 small onion, chopped
1 tablespoon crushed red pepper flakes
1/3 cup chopped parsley
1 cup dry white wine
2 cups clam juice
2 cups tomato puree
2 cups whole peeled tomatoes
2 Roma tomatoes, sliced
Salt, pepper
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried crushed basil leaves
32 large black mussels
12 fresh basil leaves, chopped

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.

Serves 8


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