2 lb Mussels in shells; washed and bearded
1/2 cup White wine
1 cup Crushed tomatoes
4 Garlic cloves; minced
2 Tbs Asian chile sauce* (found in asian markets; snacha)
Fresh cilantro
Lime wedges


Mix wine, tomateos, garlic and chile sauce together in a 2 quart saucepan with mussels. Cover and bring to a boil over high heat. Steam mussels until just open, about 3 minutes. Place mussels on serving dish and pour remianing liquid over mussels.
Yield: 4 servings as an appetizer, 2 servings as an entree.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams
Recipe by: Bay Cafe, Lopez Village, Lopez Island