Mussels a La Loretta

Mussels a la Loretta  (Belly laughs are expected!)

I'm doing some work in Alexandria, Va. and have already discovered a special spot to dine.  Brabo's
Tasting Room  http://www.braborestaurant.com/brabo-tasting-room.php
  is the perfect spot for me.  It's small and casual, does not accept reservations, has a really great wine list and is just a sort walk from my hotel.

Brabo's  prepares an amazing salad of fresh greens and a fantastic house made mustard vinaigrette, but what's really special are the mussels they prepare there.  So, today, I decided to find some mussels and create my own dish for dinner tonight.  A  big difference between Brabo's mussels and Loretta's mussels is that Brabo's are fresh, flown in from Washington and mine are frozen, bagged in Chili. The other difference is $$$$... who knows how much Brabo's  pays for theirs...my frozen bags were $5.99 each (I'm sure the chef at Brabo's would shudder at the thought!). So Wayne,  our friend, Jane, and I were pleasantly surprised at the outcome of this dish...delish!!!!

Ingredients:

1 pinch of saffron
1 cup dry white wine

4 Tbsp. Olive oil
1/2 cup panchetta, finely chopped\
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
3 cloves garlic, finely chopped
1 cup plum tomatoes, quartered
2 tsp crushed red pepper
1/2 cup chopped parsley
2 tsp. salt
1 tsp. coarsely ground black pepper
another cup of dry white wine
2 bags frozen mussels

Soak saffron in 1 cup of dry white wine for at least 15 minutes.
Heat olive oil in large skillet with high sides.  Add panchetta, onion. celery, garlic and saute' over medium heat until onion is translucent, add tomatoes and saute for 5 minutes.  Add saffron wine and simmer for 10 minutes.  Add crushed red pepper, parsley, salt and pepper and simmer for another 5 minutes.  Add 2 bags of frozen mussels and another cup of dry white wine.  Cover and cook until mussels are hot and opened.

Serve with a simple green salad and lots of crusty toasted bread for sopping up that amazing sauce.