Posted on March 16th, 2011 by Jason Kleinberg
- 2¼ lbs mussels, cleaned
- ½ cup dry white wine
Van Gogh Vodka tomato Sauce:
- 2 tablespoon olive oil
- 2 yellow onions, diced
- 1 carrot, grated
- 1 celery stalk, diced
- 3 garlic cloves, chopped
- Handful fresh basil leaves, chopped
- 3 fresh thyme sprigs
- 1 cup Van Gogh Blue vodka
- 1 tablespoon tomato paste
- 1 14-oz can chopped tomatoes
- salt and pepper
To make the sauce, heat the olive oil in a large saucepan, add the chopped yellow onions, celery, garlic, basil and thyme sprigs, and sweat over a low heat for 5 minutes or until softened but not browned.
Add the Van Gogh Blue vodka, tomato paste, tomatoes, salt, pepper, and carrots and simmer gently for 30 minutes.
Put the mussels in a large pot with the wine over high heat, and bring to a boil. Cook for several minutes, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
Pour the hot vodka tomato sauce over the mussels and heat through. Garnish with chopped basil and serve at once with lots crusty bread.