Mussels With Tomatoes

Right off the bat I will inform you, these things do not enter my mouth. I can’t be drunk enough or dead enough! True. That being said, this recipe, I am told, is the best. Ordinarily Mussels are really good when just steamed but over-the-top when teamed with tomatoes.


  • 2 lbs. fresh mussels
  • 2 tomatoes
  • 1 onion
  • 1┬ásmall zucchini
  • Crisco Oil
  • 2 garlic cloves, chopped
  • 3/4 cup of V8 juice, NOT clamato juice
  • 1 tsp. sugar
  • pinch of salt and pepper
  • 1/2 cup finely shredded fresh basil

Scrub these little babies and remove the beards. Discard any that are open.

Coarsely chop the tomatoes and onions, finely chop the zucchini. Lightly oil a wide saucepan. Set over medium heat and add the onion and garlic. For one minute, stir often. Now add the tomatoes, zucchini, sugar, salt and pepper. Boil gently until tomatoes start to soften and the sauce is thickening.

Once the sauce is thick, add the mussels and cover. Cook these for about 6 minutes. If there are any that did not open, discard. Scoop into bowls, ladle some sauce over and add some warm crusty bread to sop up all the juices. Sprinkle some shredded basil over top.

Order lots of wine and go for it. Enjoy! See, I can be good every once in a while and share something I don’t happen to care for.


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