DEAR SOS: Rosa’s Italian Restaurant in Pismo Beach serves an appetizer of steamed mussels in broth that by itself would earn Pismo Beach a place on the map if it were not already there. Can you get the recipe?
DEAR PHILIP: Chef Doug Cristallo Macmillan was kind enough to lay it all out.
Combine oil, garlic, green pepper, onion, red pepper flakes and parsley in 8-quart pot. Cook over medium heat until vegetables are soft, about 5 minutes. Add wine, clam juice, tomato puree, whole tomatoes, Roma tomatoes, salt and pepper to taste, oregano and dried basil.
Bring to boil. Cover, reduce heat and simmer 5 minutes. Turn heat to medium-high and add mussels. Cover and cook until mussels pop open, 3 to 5 minutes. Pile mussels into 8 soup bowls with some of broth. (Discard any mussels that do not open.) Top with fresh basil leaves just before serving.
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