½ lb mussels meat, thawed if frozen
½ cup olive oil
1 large onion, finely chopped
1 large clove garlic, thinly sliced
1 cup each of diced and cooked carrots, potatoes and celery root
½ cup chopped parsley and fresh thyme
½ cup tomato sauce
1 tbs lemon juice
1 cup water salt and red pepper flakes
• On medium heat sauté onions and garlic in oil until translucent.
• Add root vegetables, parsley, thyme, tomato sauce, lemon juice and water. Season to taste.
• Simmer with cover on for about 30 minutes, stirring occasionally.
• Turn heat off and mix in mussels. Sprinkle with additional parsley.
• Cover and let it cool.
It makes a satisfying first course, served with peasant bread and white wine. I particularly like to drink a Greek retsina, such as Kourtaki -- admittedly an acquired taste.