Muscles Marinara (Italy)

      Of all of the many crops harvested from the sea, Mussels are the easiest to cook and usually the cheapest in regards to cost.  Now every culture has their own version of Mussels in some sort of broth, but none is so flavorful than then Italian specialty of Mussels Marinara.
      Like all Italian delicacies the secret to a good Mussels Marinara is just to use a small amount of the freshest ingredients which you can find.  The mussels stew with the tomato based sauce and the flavors blend into something that is just irresistible.  In order to make the muscles a more well balanced dished, it is served over a bed of pasta such as angle hair or fettuccine noodles. 
      Surprisingly this dish has no secret ingredient or special cooking technique.  All that goes into the dish is some crushed tomatoes, peppers and farm raised mussels.  It is then served in a bowl with some bread for sopping up the leftover juice. 
      A word for the wise, if you are not accustomed to de-bearding mussels then you may wish to buy the pre-packaged frozen variety as they come fully cooked and can be thrown in a pan for a few minutes before being ready to serve. 

Mussels Marinara

1/4 cup (1/2 a stick) butter

1 onion finely chopped

4 cloves garlic, finely chopped

2 tablespoon basil, finely chopped

1 cup red pepper, finely chopped

1 can crushed tomatoes (28 ounces)

4 pounds mussels, beards removed and scrubbed (See Note) 

1 teaspoon dried thyme

Salt and Pepper to taste

In a dutch oven heat the oil over medium to low heat.  Saute the onion and garlic, stirring occasionally, until the ingredients are golden brown.  Add in the basil and red peppers and saute for an extra minute, just to let the pepper soften. 

Reduce the heat and add in the crushed tomatoes. Simmer over the low heat for about 20 minutes to allow flavors to develop.  Return heat to medium high and add in the mussels and thyme.  Bring the mussels to a boil shaking the pot occasionally.  Remove the muscles that have opened and continue to cook the mussels until they open (if not open after 10 minutes of cooking, discard the mussel).  Place the mussels over a bed of pasta, or serve as is and spoon the broth over the mussels.  Serve warm

Serves 4

*Note: Do not cook any Mussels which have broken shells or that do not spring back after you have pinched them shut.  If the mussels are dead ten they are inedible and can cause sickness if consumed.