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http://www.chefsilvia.com; SILVIA BIANCO

Sautéed Prince Edward Island Mussels in a spicy tomato broth

I love using Prince Edward Island or P.E. I. mussels because they’re small and very flavorful. When you sauté them, the heat causes them to open up and their juices are released into the pan and mix in with whatever else you add. When you add a bit of tomato sauce and fish broth and spice them with some crushed red pepper flakes and a pinch or two of cayenne pepper the result is an intoxicating sauce just waiting for you to dip into with some fresh, crusty bread.

Makes 4 servings

4 doz. P.E.I. mussels
¼ cup extra virgin olive oil

2 cup tomato/marinara sauce (see archived recipe)
1 cup fish broth (purchased or see recipe below)
1 pinch of red pepper flakes (or according to taste)
1 pinch cayenne pepper (or according to taste)
1 medium clove chopped fresh garlic
Course black pepper to taste

In a large sauté pan (or make in two batches in a medium pan)
Add the olive oil and heat for about 30 seconds over high heat until hot but not smoking.
Add the mussels and cook until the shells begin to open (about 3-4 minutes). Discard any that do not open. Add the garlic, pepper flakes and the cayenne, stir and cook for about 15 seconds then add the tomato sauce and cook for another minute or two then add the broth. Cook for another minute or two until the sauce begins to boil. Remove from the heat, check the seasonings and serve in individual bowls.