Mussels Al Forno With Salsa Calabrese Food

MUSSELS AL FORNO WITH SALSA CALABRESE

Steps:

• To make the Salsa Calabrese, stir the mayonnaise and Calabrian Bomb together in a small bowl. Use the salsa or transfer it to an airtight container and refrigerate for up to three days.
• To prepare the mussels, adjust the oven rack to the middle position and preheat the oven to 400°F.
• Scrub the mussels to clean them thoroughly and pull off and discard the beards if they are still attached.
• Combine the mussels, olive oil, wine, garlic, red pepper flakes, and 1/4 cup of the parsley in a bowl and toss to combine. Reserving the marinade left in the bowl, arrange the mussels in a baking dish, an ovenproof sauté pan (such as a cast-iron skillet), or four individual baking dishes, with the pointed ends up. You want to use a dish or pan that holds the mussels snugly in a single layer. Pour the remaining marinade over the mussels and bake them for 10 to 15 minutes, until all, or all but a very few, of the mussels have opened. Remove the mussels from the oven and discard any that haven't opened. Drizzle 1/4 cup of the salsa over the mussels, sprinkle with the remaining parsley, and serve in the dish you baked them in, with the crostini and the remaining salsa on the side.
• Ciro Bianco (Calabria)

MUSSELS PROVENCAL

Steps:

• Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
• Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
• Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
• Serve mussels and sauce over pasta.