Eric's Incredible Mussels

Recipe

(all measurements approximate)

2 lb Mussels, cleaned

2 tbsp olive oil

2 tbsp butter

1+ tbsp pepperoni sliced and cut into slivers

1 tbsp shallots

1 clove garlic sliced / 1 tsp or so

¼ tsp red pepper flakes

½ tsp capers

4 kalamata olives, roughly chopped

1 anchovy filet sliced into pieces

1 tbsp fresh basil (plus more for garnish), roughly chopped

½ tsp parsley (plus some for garnish)

2 tbsp grated parmesan cheese (plus some shredded parm cheese for garnish)

1 cup Chardonnay

1 cup marinara sauce

1 cup heavy cream

Add olive oil and 1 tbsp of butter to a large skillet over medium high heat. When the oil is hot and the butter is melted and begins to sizzle but hasn’t turned brown add the pepperoni, stir around for about a minute then add the shallots, garlic, pepper flakes, capers, olives, anchovy, and half the basil. Stir in and heat through for about 2 minutes or until garlic and shallots have softened but not turned dark. Turn the heat to high and add the mussels and the wine. Stir in and allow to come to a boil. (You may want to cover the pan for a couple minutes which will build up steam and help cook the mussels). Stir occasionally until all mussels have opened. Add the marinara sauce, cream, parsley, remaining basil and the parmesan cheese. Stir ingredients together making sure mussels get covered. When the mixture returns to a boil lower the heat to a simmer and add the rest of the butter. Stir until the butter is melted and all the ingredients have blended. Ladel mussels into a large bowl then pour the sauce over the mussels. Sprinkle the dish with basil, parsley and shredded parmesan cheese and serve with fresh ciabatta bread.