From Sandi's Recipe File

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"From Sandi's Recipe File"

Recipe Source:
Pizza And Pasta
by Susan Conte

Sauces & Spreads

Mussel Sauce

Amount	Ingredient
1 pound	fresh mussels
2 cloves	garlic
	olive oil
12 ounces	canned tomatoes
	salt
	black pepper
2 tablespoons	chopped parsley

Preparation Tips:

Scrub the mussels well to remove any seaweed or other impurities encrusted on the shells. Pull out the byssus (the tuft of silky filament by which the mussels attach themselves to the rocks) from each mussel. Crush the tomatoes or blend them briefly in a liquidiser.
Put the mussels in a very large saucepan over the heat, cover and toss them occasionally to allow all the mussels to open. Take the mussels out of their shells and filter the resulting liquid to remove all the impurities. Throw away any mussels which have not opened as they were probably not fresh before being cooked.
Peel and cut each clove of garlic into three or four pieces.
Cover the bottom of a large frying pan with plenty of olive oil and fry the garlic gently until it is golden. Add the tomatoes and simmmer for about 15 minutes, until the sauce becomes denser. Add the strained mussel juice, taste to see if it is necessary to add salt, and continue to simmer for another 10 minutes. Add the mussels, allow them to heat through, then add plenty of freshly ground black pepper and the chopped parsley.
When the pasta is cooked, transfer it to a serving dish and pour the sauce over the top.
Serve immediately, with more pepper if desired. Garnish with a few mussel shells.

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