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  • 2 lbs. Confederation Cove Mussels
  • 1 cup of dry white wine
  • 1 cup chicken broth
  • Pepper
  • 1 tablespoon oil
  • 1 large onion, chopped
  • 1 can whole Italian-style tomatoes
  • 3 garlic cloves, minced
  • Italian seasoning, to taste
  • Freshly chopped parsley


In a casserole dish, mix together dry white wine, chicken broth, and pepper. Bring to a boil. Add mussels, cover and simmer until shells open-up, shaking casserole from time to time. Remove opened-up shells from broth and set mussels aside. Reserve broth and throw away any unopened shells. Strain cooking broth through a sieve, lined with a paper filter. In a saucepan, heat oil, brown onion. Add Italian tomatoes, garlic, 1 cup reserved broth and Italian seasoning. Simmer for 15 minutes, uncovered. Remove from heat. Mix in freshly chopped parsley, to taste. Serve “as is” or over cooked pasta.

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