Seafood Steward's

Mussels Barcelona (Serves 4)

Ingredients

2-3 Dozen Mediterranean Mussels (you can substitute clams or scallops) - small to medium in size, 3-Tablespoons extra virgin olive oil, 2-Tablespoons shallots (finely minced), 1-Tablespoon garlic (finely minced - use more if you love garlic!), 1/4-teaspoon crushed red pepper flakes, 3/4-cup Chardonnay, 3/4-cup dry or extra dry vermouth, 1-pound Roma tomatoes (chopped), 6-green onions (coarsely chopped), 1/2-lime (juice only), 1/4-cup chopped parsley, 1/4-cup chopped cilantro (or all parsley, if you're not a cilantro fan), 1/2-teaspoon Saffron, salt & pepper to taste. 

Directions:

Thoroughly wash mussels in cold, fresh water and remove "beards" by pulling down and away from the hinged end of the shell.  Place olive oil, shallots, garlic, red pepper flakes in a large saute pan over medium heat.  Saute until translucent - do not brown.  Add chardonnay and vermouth, increase the heat to high and simmer until liquid has been reduced by half. 

Add mussels, cover and cook for 4-minutes, stirring once.  Add remaining ingredients and carefully toss.  Replace cover.  Cook for an additional 3-5 minutes or until all of the mussels have opened.  Stir occasionally. 

Serve with warm French bread baguette with plenty of butter and a pitcher of well iced Spanish-style Sangria.  Enjoy! 

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