mussels with argula, shiitake mushrooms, and sugar snap peas

i'm a little intimidated by hard-shelled foods. i've had nightmares of dinner parties gone awry because the clams didn't open and we were forced to order papa john's pizza. i'm assuming that cooking mussels would be somewhat similar; they have to open, right? if the realist in me says, "you can do this!" and the adventurer in me says, "you're totally gonna do this!", i guess i will make a sorry attempt at steaming mussels this month. wish me luck and happy tasting!

courtesy of: matt's in the market
serves: 4 as an appetizer or 2 as an entree

- 2 tbsp olive oil
- 6oz shiitake mushrooms, cleaned, stems removed and discarded, and quartered
- 3 tbsp chopped shallots
- 1 tsp chopped garlic
- 1/2 to 1 tsp crushed red pepper flakes
- 1c peeled, seeded, and chopped plum tomatoes
- 2lbs penn cove mussels, scrubbed and debearded just before cooking
- 1c shredded arugula (to shred arugula, align the leaves and cut into 1/4" slices with a sharp knife)
- 1/2lb sugar snap peas, rinsed, patted dry, and strings removed
- 1c beer or dry white wine
- kosher salt
- freshly ground black pepper

1. heat olive oil in a stock pot over med-hi heat. add mushrooms, shallots, garlic, and pepper flakes and cook 2-3 min or until garlic begins to turn golden and the mushrooms shrink slightly, stirring frequently.

2. add tomatoes and mussels and stir well; then add arugula, sugar snap peas, and beer. stir well. cover and bring to a gentle boil, then cook 5-7 min or until mussels have opened, stirring occasionally. discard any mussels that do not open. season to taste with salt and pepper.

3. to serve, divide mussels among individual bowls are present them in a communal bowl along with seafood forks, shell bowls, and extra napkins.

image: mango tomato