The Dish: Ardeo -- Mussels

The Chef: Rob Bono

INGREDIENTS:
20 ea PEI mussels (cleaned)
1 tsp garlic
1 tsp shallots
1 ea whole lemon
1 ea ripened plum tomato
½ c pinot Grigio (or crisp dry white wine)
1 cup imported crushed and peeled (sweet) tomato
1 oz unsalted butter
Salt and black pepper (to taste)
5 stalks fresh basil (leaves only)
2 stalks fresh oregano (leaves only)
2 oz virgin olive oil

METHOD:
- Dice plum tomato.
- Fine chop garlic and shallots
- Pick leaves from stalks of fresh herbs
- Preheat sauté pan to medium heat and add virgin olive oil. Add garlic shallots and diced plum tomato stir until all has become translucent. Add cleaned mussels and toss till well coated. Add white wine and imported sweet tomatoes. Let simmer for 2 minutes then add fresh herbs and juice of lemon. Let cook till all mussels are open then turn off heat and swirl in whole butter

Ardeo
644 Main Street
Hyannis, MA 02601
http://www.ardeocapecod.com