Chef Gary / Waysider Grill
INGREDIENTS:
• 48 mussels scrubbed and de-bearded
• 2 tablespoons extra-virgin olive oil
• 4 cloves chopped garlic
• ½ of Slow Roasted Tomatoes (see recipe below)
• 1/2 cup dry white wine
• 1 ½ cups clam juice
• 6 ounces ground chorizo
Slow Roasted Tomatoes:
• ¼ cup plus 1/2 cup olive oil
• 2 cups finely chopped onions
• 12 large ripe plum tomatoes, halved lengthwise
• 4 large garlic cloves, peeled, bruised
• 12 fresh basil leaves torn
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/8 teaspoon dried crushed red pepper
To prepare the mussels:
Heat oil in heavy large pot over medium heat, sauté garlic and chorizo breaking up chorizo, add roasted tomatoes, clam juice and wine. Bring to boil, add mussels. Cover and cook 8 minutes or until mussels open. Mix. Divide between 4 large bowls. Serve hot with crusty bread or over pasta.
To slow roast tomatoes:
Preheat oven to 250°F. Saute onions and ¼ cup oil over medium heat until translucent, about 8 minutes. Place tomatoes in a large roasting pan in a single layer. Add onions, 1/2 cup oil, garlic, basil, salt, sugar and red pepper; toss to coat. Roast tomatoes stirring occasionally until tender but not falling apart, about 2 -2 ½ hours.
