Avoiding Additives and Preservatives

Make sure the hot pepper flakes do not contain colour. I used a white wine from Frogpond Farm Organic Winery with a sulfite count below 10 parts per million. Panko breadcrumbs are usually additive free, as is Ace Bakery bread.

Rinse mussels and remove beards; discard any that do not close

Cook garlic and onion

Add wine and reduce

Add mussels and scallions, cover and simmer for about 5 minutes

Mussels Triestina

Ingredients:

6 tablespoons (90 ml) extra-virgin olive oil

6 cloves garlic, crushed and peeled

1 large onion, sliced ½ inch (1.25-cm) thick

3 fresh bay leaves, or 4 dried bay leaves

Kosher salt

¼ teaspoon (1.25 ml) hot pepper flakes

2 cups (500 ml) dry white wine

3 pounds mussels (1.36 kg), soaked, debearded if necessary, and scrubbed clean

1 bunch scallions, chopped

½ cup (125 ml) chopped fresh parsley

2 to 4 tablespoons (30 to 60 ml) dried breadcrumbs

Crusty bread, for serving

Preparation:

In a large Dutch oven, heat 4 tablespoons (60 ml) of the olive oil over medium-high heat. When the oil is hot, add the garlic and cook until it is sizzling and just golden around the edges, about 2 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle in the bay leaves and ½ teaspoon (1.25 ml) salt. Push the vegetables aside and make a hot spot in the bottom of the pan. Add the hot pepper flakes to this spot and let them toast for a minute. Pour the white wine into the pot. Bring to a boil, and cook until the wine is reduced by half, about 3 to 4 minutes.

Once the wine has reduced, add the mussels and scallions. Stir, and adjust the heat so the sauce is simmering. Cover, and simmer until the mussels open, about 5 minutes. Most of the mussels should have opened (discard any that have not). Sprinkle with the parsley. Stir in enough breadcrumbs to thicken the bubbling sauce slightly. Drizzle with the remaining 2 tablespoons (30 ml) olive oil and toss well. Remove the bay leaves. Transfer the mussels to a serving bowl and pour the juices over the top. Serve immediately with crusty bread. Serves 4.

From Lidia Bastianich