Sautéed Mussels for 2

Go to the frozen fish dept in the supermarket and get cleaned, cooked and frozen mussels. They come in sealed bags ready to go. 1 bag for 2 people. I treat them the same as fresh ones. Cooking time for fresh and heat up time for the frozen are about the same. I’ve done it a lot and it works great, without the drudgery of cleaning fresh ones.
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 cup white wine
½ fresh lemon
4 tablespoons margarine or butter
3 green onions, (scallions) or about 3 tbsp. reg. old onions chopped
½ bunch fresh parsley, chopped or 2 tbsp dried
1 tsp. dried basil
2 (plum) tomatoes, chopped or 1 small can, diced.
salt and pepper to taste
1/3 lb pasta (optional)

Heat olive oil in a stockpot over medium-low heat. Add garlic and onions. Cook for one minute. Don’t let them get brown. Add the tomatoes and the parsley and basil and cook another minute. Pour in the white wine, squeeze in the lemon juice and stir in the butter. Simmer until the liquid has reduced by half, about 10 minutes. Season with salt and pepper to taste.
Add the mussels to the pot, cover and allow to cook about 10 minutes. Transfer the mussels and sauce to a large serving bowl, or pour over some just cooked pasta.
If you are going to serve it with pasta put about a quart of water with a dash of salt on to boil. When the water boils add the pasta stir and lower the heat a little stir every minute or so and cook until al dente (done but not to soft) Pasta should be done about the same time as the mussels.
Serve up the mussels alone or poured over the pasta on a big enough serving dish or just pour it on top of the pasta in the pot you cooked the pasta in toss it around in there with the pasta.

Some Italian bread is great with this. Oh yea, and drink the rest of the bottle of wine.
GOOD JOB!!!! SERVE IT UP

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