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.