Zuppa di Mussels

I had a friend come over yesterday and asked the question, "What am I doing wrong"? My husband loves Zuppa di Mussels but every time I make them, its' just awful. So I asked back, "well, tell me how you make them, and i'll let you know what you are doing wrong!" Immediately when she told me, First I make the sauce... I stopped her! That's what you are doing wrong. With Zuppa di Mussels, you don't cook the sauce first, you cook the mussels first... ok, so getting past that exchange.. let's start cooking.
This dish will serve at least 4 adults and don't forget, tossing this with Linguine or Sphagetti is simply delish. Or pair it with Crostini's to make it an appetizer!

What you will need:
3lbs mussels
Olive Oil
Deep Sauce Pan
Garlic
Onions
Basil
1 can of Peeled Whole Tomatoes (Tuttorusso or Sclafani brand, or any other)
Salt & Pepper

Ok, Let's get cooking!
Wash the mussels and scrub any debris off of the shells, put them to the side on ice so that they don't open and spoil. Any mussels that are already open, discard immediately, do not use. Add Olive Oil to your sauce pan, and turn your heat to Med-High. Chop or slice 4 cloves of garlic and 1/2 of a medium sized onion, add to your sauce pan. Once they turn a light golden brown, add your mussels in. Cover for 7 minutes, your mussels should begin to open. Those that do not open, discard. It should take approximately 12 minutes for all to open. At this point you are ready to add in your tomatoes. Make sure you squeeze your tomatoes or coarsely chop them, to release the juice within.. Add Salt/Pepper to your liking. Cover for 20 minutes. Once you are ready to serve add in your fresh basil, chiffon it or chop it.

Buon Appetito!

Wine Recommendation: Castlebank Giulia's Vineyard Dry Creek Valley Old Vine Zinfandel 2009