Mussels Italiano Name: Crystal Veillette Base: Ft Campbell, KY Recipe: 2 dozen mussels 1 tbsp. olive oil 1/4 cup diced onion 1 tsp. finely chopped shallots 1 anchovy fillet, finely chopped 1 Tbsp. chopped garlic Salt and pepper, to taste 1/2 cup dry white wine 1 cup diced tomatoes 1 cup tomato sauce 1 bay leaf Black olives, sliced (for garnish) Clean mussels well, removing beards. Heat olive oil in large skillet; add onions, shallots, anchovy, garlic, and a dash of salt and pepper; let simmer about 5 minutes on low heat. While it is simmering add wine; cook until it bubbles, then add tomatoes, tomato sauce and bay leaf. Let it simmer a few minutes, and then add mussels. Cover pan and let cook about 5-10 minutes or so until mussels open. Take mussels out of pan and place in serving dish; discard bay leaf. Pour skillet mixture over mussels; sprinkle olives on top and season with salt and pepper.