olive oil in a wide, heavy pan.
When it has warmed put in a small
chopped onion; let it melt a little,
add a tablespoon each of chopped
celery leaves and parsley and a
clove or two of garlic. Cook a
minute then add 1 lb of chopped
and skinned tomatoes. Simmer
until the tomatoes are reduced to a
sauce. Add a small glass of white
wine and the same amount of
water. Season rather highly with
pepper, and if you like a little
cayenne, and a very little salt. If
the broth is too thick add a little
more water. In this preparation
cook 4 pints of cleaned mussels
ff
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