This can be done with mussels and clams mixed, and you can also add shrimp at the end if you like variety.

　　

Ingredients

serves 4

　　2 pounds mussels*

　　2 cups wine (Chardonnay or Cabernet)

　　One 14 1/2-ounce can Italian-style chopped tomatoes

　　1/2 cup (1 stick) butter, cut into quarters

　　1/2 cup fresh or 1 cup minced garlic from a jar**

　　1-ounce bunch fresh basil, chopped

　　2 shallots, chopped

　　

Step 1

Rinse and scrub the mussels in cold water. Fill a large pot 1-inch deep with water and bring to a boil. Add the mussels and boil gently until the shells just open, 5 to 7 minutes. Pour off half the liquid and keep rest of the liquid in the pot with the mussels. Discard any mussels that did not open. Add the wine, tomatoes, butter, garlic, basil, and shallots, and cook slowly on low heat (keep stirring occasionally) for about 20 minutes. Serve the mussels in a large bowl with hot crusty bread and salad.

　　

notes

Step 2

*For plumper, more succulent mussels, place the mussels in a pot of cold water and stir in 1/2 cup flour; refrigerate for 4 hours or overnight. Drain the mussels and rinse in cold water.

　　

Step 3

**This may sound like too much garlic but it really isn’t.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.