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Bertucci's Mussels Caruso Recipe
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Bertucci's Mussels Caruso
2 T. extra-virgin olive oil
2 t. garlic, chopped
2 T. capers
1 t. hot cherry peppers, chopped
2 T. butter
1/2 c. white wine
1 c. clam juice or fish stock
2 lbs. mussels, scrubbed and de-bearded
1/4 c. scallions, sliced
2 T. parsley, chopped
Salt and pepper, to taste
Fresh oregano sprigs, for garnish
Heat the olive oil in a large skillet. Saute the garlic, capers and
hot peppers for 1 minute until the garlic is golden, not brown. Add
the butter, and when it is melted, add the wine and clam juice.
Simmer for 1 minute and then add the mussels. Cover the pan tightly
and continue simmering until the mussels open. Mix in the scallions
and parsley. Season with salt and pepper to taste.
Place individual portions in wide serving bowls. Garnish with
oregano sprigs and serve with rustic bread for dipping.
Makes 2-4 servings.
Notes: When you buy mussels, test for freshness by making sure
they're nice and heavy and their shells are firmly closed. Clean
under cold running water. Remove any beards and barnacles. Discard
any mussels that don't open during cooking.
For a red version of mussels Caruso, substitute one cup of tomato
sauce for the clam juice or fish stock and the white wine.
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