Mussels in a Spicy Tomato Broth

We are taking up a collection for new bowls

When we say spicy, we’re not bleeping around.

Mussels in a Spicy Tomato Broth

• 1 lb mussels, cleaned
• 1 tbsp extra virgin olive oil
• 2 tbsp butter
• 1 14.5 ounce can diced tomatoes
• 1/4 cup white wine
• 1 cup chicken, shrimp or vegetable broth
• 1 rib celery, diced fine
• 4-5 cloves garlic, minced
• 1 small onion, diced fine
• 3 chiles, diced with seeds
• 1 small jalapeno, diced with seeds
• 2 tbsp fresh oregano
• salt/pepper to taste
• 1 lb thin spaghetti or regular spaghetti

Soak mussels in a large bowl with ice water until ready to use, changing the water every hour. In a large saute pan, melt two tablepoons butter over medium heat, saute onions until beginning to brown, about five minutes. Throw in celery and hot peppers and cook until tender, about three minutes. Add garlic and cook one  minute more. Add wine and deglaze pan. Add tomatoes and broth and bring to a boil. Turn heat down to a simmer and add mussels and one tablespoon oregano. Cover and cook until mussels are done, about 10 minutes. Meanwhile bring a pot of salted water to a boil and cook pasta to al dente. Drain and mix pasta with olive oil, one tablespoon oregano and black pepper. Spoon pasta into bowls and top with mussels and sauce. Discard any mussels that do not open after cooking.

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