Mussels Marinara

We have become a big fan of this easy to make dinner (yes we serve as a main course). This meal looks and tastes "restaurant quality". A great meal if you looking to cook something up and impress a date. (Just make sure your date can eat shellfish). Serves 2.

2 lb. bag of mussels (VERY inexpensive- maybe $3-$4)
1 bottle of white wine (half for cooking, half for drinking). I would recommend a Pinot Grigio or a Sauvignon Blanc
1 stick butter
2 tbs. olive oil
8 cloves of garlic, chopped
1 32 oz. can of diced tomatoes - or - 6 fresh tomatoes
1 Red, Yellow or Orange Bell Pepper
Splash of half and half
Salt and Pepper to taste
Chopped Parsley for Garnish
Wedge of Parmesan Cheese for garnish
1 loaf of Crusty Sourdough bread, for the broth.

First things first, put the mussels into a big strainer, discarding any that have broken shells or are already open. Give each mussel a good clean under cold water, removing any barnacles with a knife and pulling/cutting off any beards

Saute 1/3 stick of butter, olive oil and garlic in a big pot. Before the garlic browns add 1/3 to 1/2 of the bottle of wine (toss the rest in the fridge to serve with dinner). I usually cook this for a while to get the alcohol taste out of the wine. After 5 minutes or so, I add 3/4 of the canned or fresh tomatoes. Slowly simmer for 5 minutes. Add the mussels to the pot and top with the rest of the butter, cut into small pats, the rest of the tomatoes, splash of cream, and the chopped bell pepper. Cover and simmer for 5 mins, until mussels begin to open. Once mussels start opening, give the pot a big stir and add some chopped parsley on top. Taste broth and add salt and pepper as needed. Close the lid again for a few more minutes. When it looks like the mussels are all open, dump into a big serving bowl and top with some more chopped parsley and some grated Parmesan cheese. Serve with loaf of sourdough for dipping in broth.