Serves: 4

Preparation Time: 0:20

Per Serving: 198.0 Calories; 10.0g Fat (46.0% calories from fat); 15.0g Protein; 11.0g Carbohydrate; 32mg Cholesterol; 405mg Sodium

Recipe By: Naz Cavallaro

This dish can be served as an appetizer or main dish. Double the portion for a main serving. 

Ingredients:

• 1 pound mussels, scrubbed & debearded
• 4 ripe tomatoes
• 2 dried chilies, seeded and chopped
• 1/4 cup white wine
• 3 cloves garlic, finely chopped
• 1/2 onion (preferably Spanish)
• salt and pepper to taste
• 1/4 bunch fresh basil, finely chopped
• 1/4 bunch fresh parsley, finely chopped
• 2 tablespoons olive oil

Steps:

• To make the Arrabiatta Salsa on the side burner: Place tomatoes and 1/2 onion on cooking grids to soften and imprint grill marks (2-4 minutes per side). Let cool slightly, then dice. Heat olive oil in a skillet over medium heat on the side burner. Add grilled, diced onions, and garlic. Saute briefly, then add the mussels. Keep covered until they open (3-5 minutes). Discard any mussels which failed to open.
• Add white wine and bring to a boil (3-5 minutes).
• Add diced tomatoes, salt, pepper, basil and parsley. Add chilies, cover and simmer sauce. The earlier the chilies are added, the spicier the sauce becomes.
• Arrange cooked mussels in large serving bowl, pour remaining sauce over mussels and serve with grilled bread for dipping.