BREAKING GOOD FRIDAY FAST ~ MUSSELS PROVENCALE & SPICY TOMATO LEMON BISQUE

~ Dogwood in May

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MUSSELS PROVENCALE

~ This is peak season for mussels. Not only are they inexpensive but the richest of all shell fish in the 'miracle' fatty acid, Omega-3. Figure at least a pound of mussels per person for this delicious recipe.

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2 lbs. scrubbed & debearded mussels

4 Tbsp. extra-virgin olive oil

3 cloves minced garlic

1/4 tsp crushed red pepper

1 cup either Sauvignon Blanc or Pinot Noir

1/4 tsp. dried thyme

3 cups chopped seeded tomato

(halved grape tomatoes work well also)

pinch sea salt

1/2 tsp. fresh ground black pepper

3 Tbsp. chopped parsley

2 Tbsp. chopped fresh basil

• Heat olive oil in large skillet over medium heat. Add garlic and crushed red pepper; cook 1 minute, stirring constantly. Add wine & thyme; bring to boil and simmer 3 minutes. Add tomato, salt & pepper and again bring to boil. Reduce heat and cook 1 minute.
• Add mussels and bring to boil. Cover, reduce heat slightly and cook until shells open, about 4 minutes. Toss with parsley & fresh basil. Serve a crusty baguette for slurping in sauce. (Discard any unopened shells)

Note: For more facts on mussels visit Chef De Cuisine:

http://www.chefdecuisine.com/seafood/mussels/musselmain.asp

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SPICY TOMATO BISQUE

~ a savory, satisfying soup while waiting for seasonal ripe tomatoes to reach peak flavor

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2 (14 1/2 oz.) cans Italian stewed tomatoes

1 large can spicy V-8

4 Tbsp. large chopped green onions

juice of a large lemon & zest

3 dashes Worcestershire sauce

5 dashes Tabasco

2 Tbsp. chopped fresh basil

1 tsp. Lawry's Seasoned pepper

• Combine all ingredients. In 2 batches, process 1/2 at a time. Can refrigerate until ready to serve.
• Gently heat in saucepan on low heat until piping hot. Adjust seasoning. Serve topped with chopped basil & garlic croutons.