GAMBERONI'S MUSSELS IN TOMATO SAUCE

• 3 lb Mussels
• 9 Plum tomatoes, peeled,
• Seeded and chopped
• Olive oil
• 2 tb Finely chopped garlic
• 1 ts Crushed dried chili peppers
• Salt and pepper
• 1 /3 c White wine
• 2 tb Chopped fresh parsley
• 1 /3 c Hot water

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.