Peppered Cozze

Serves 4

At Finestra, juicy, meaty mussels are cooked in olive oil, tomatoes, garlic and white wine for a dish that speaks of the sea as much as it pays homage to the all-natural flavors of Italy.

2 tablespoons olive oil

1 tablespoon minced garlic

½ cup cherry tomatoes, sliced

1 chili, sliced

1 kilo New Zealand fresh mussels, cleaned

2 cups canned peeled tomatoes fresh basil

½ cup white wine

2 cups stock or water

Kosher salt, to taste

Freshly cracked black pepper, to taste

Fresh butter, to finish

Step 1: In a skillet, heat olive oil and sauté garlic, cherry tomatoes, chili and mussels.

Step 2: Add peeled tomatoes, basil, white wine and stock or water.

Step 3: Heat to reduce the liquid. Season with salt and pepper. Finish with butter.