Mussels with Tomatoes and Herbs

Beavertail Lighthouse, Rhode Island

Shelling the mussels allows for a natural break in eating that can be filled with good conversation.

48 mussels (about 3 pounds)

3 tablespoons vegetable oil

1 tablespoon chopped garlic

1 cup tomatoes, seeded and chopped

½ cup dry white wine

½ cup chicken stock

¼ cup chopped fresh parsley

¼ cup chopped fresh oregano

1 teaspoon salt, optional

¼ teaspoon freshly ground black pepper

1.    Rinse the mussels under cold water and remove beards.

2. Heat a large saucepan over high heat. Add the oil to the pan, and after 1 minute, add the garlic and cook until aromatic. Stir in the mussels, tomatoes, wine, stock, and herbs. Cover and let mussels steam for 5 minutes. Discard unopened mussels.

3. Add salt and pepper to taste.

4. Transfer the contents of the pan to a large serving bowl.
 Yield: 4–6 servings

Preparation time: 15–20 minutes

Cooking time: 5–7 minutes

Recipe courtesy of “The American Lighthouse Cookbook: The Best Recipes and Stories from America’s Shorelines.”