Bertucci's Mussels Caruso

    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.