Mussels in Spicy Tomato Sauce

Name: Mussels in Spicy Tomato Sauce
Yield: makes 6 servings
Ingredients: 1/4 cup cornmeal; 2 pounds large mussels, preferably cultivated; 1/4 cup extra-virgin olive oil, plus more for finishing the dish if you like; 8 cloves garlic, sliced; One 1-pint basket ripe cherry tomatoes, cut in half, or 2 cups canned Italian plum tomatoes, crushed; 1/2 teaspoon dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled; 1/2 teaspoon crushed hot red pepper; 1 cup dry white wine; 10 large fresh basil leaves, shredded; Salt to taste

December 9, 2011

This dish can wear many hats. As is, it makes a light appetizer. Served with a zoccolo (fried bread “clog”—see the recipe that follows), it becomes a more substantial main course. Or you can prepare the mussels as described and toss them with freshly cooked linguine. This recipe will make enough sauce for a pound of linguine—six generous servings.

Cooks' Note

Make sure, whenever you buy mussels, they feel heavy in the palm of your hands and the shells are shut tight.

Recipe notes

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