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3 x ca. 450 g | Mussels |
9 | Plum tomatoes, peeled, |
| Seeded and chopped |
| olive oil |
2 Esslöffel | garlic finely chopped |
1 Teelöffel | Crushed dried chili peppers |
| salt |
| pepper |
1/3 Tasse | white wine |
2 Esslöffel | parsley fresh, chopped |
1/3 Tasse | water hot |
Scrub mussels and hold in cold water. Heat tomatoes in a little hot oil until softened, about 10 minutes. In large saucepan heat garlic, chili peppers, salt and pepper in 2 tablespoons oil until garlic is slightly browned, stirring frequently. Add mussels, white wine and parsley. Cook, stirring, 1 minute. Add tomatoes and hot water. Cover and cook until mussel shells open, about 5 to 10 minutes. Spoon mussels and liquid into soup plates. Discard any mussels that have not opened. From Gamberoni Ristorante, 3238 Yonge St., Toronto, Ontario.
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