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  • 2 tablespoons olive oil
  • 1/4 cup chopped onion
  • 2 tablespoons finely chopped garlic
  • 1 28-ounce can Italian-style tomatoes with juices, coarsely chopped
  • 1 tablespoon dried Italian spices
  • 1 large bay leaf
  • 1/2 cup Sherry
  • 2 pounds mussels, scrubbed, debearded

Directions: Heat oil in a large pot. Cook onions and garlic until soft and golden. Add tomatoes, spices, and bay leaf. Bring to a boil and simmer for 30 minutes. Remove bay leaf, add sherry, and mussels, stirring to coat. Cover and simmer until most mussels open (about five minutes). Remove any unopened mussels. Serve mussels and broth in bowls, with crusty Italian bread – to soak up the yummy broth.