2 lbs. Confederation Cove Mussels 1 cup of dry white wine 1 cup chicken broth Pepper 1 tablespoon oil 1 large onion, chopped 1 can whole Italian-style tomatoes 3 garlic cloves, minced Italian seasoning, to taste Freshly chopped parsley
Directions
In a casserole dish, mix together dry white wine, chicken broth, and pepper. Bring to a boil. Add mussels, cover and simmer until shells open-up, shaking casserole from time to time. Remove opened-up shells from broth and set mussels aside. Reserve broth and throw away any unopened shells. Strain cooking broth through a sieve, lined with a paper filter. In a saucepan, heat oil, brown onion. Add Italian tomatoes, garlic, 1 cup reserved broth and Italian seasoning. Simmer for 15 minutes, uncovered. Remove from heat. Mix in freshly chopped parsley, to taste. Serve "as is" or over cooked pasta.
