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1 tablespoon vegetable oil

1 shallot, sliced

1 tablespoon garlic, sliced

1 quart Prince Edward Island mussels 3/4 cup Red Sauce (see recipe)

1/4 cup heavy cream

1 ounce Sambuca

Salt and pepper

Fresh chopped basil, for garnish

In a large saucepan, heat oil over mediumhigh heat. Add shallot and garlic and cook, stirring constantly, until they just turn translucent. Add mussels and cover the pot. When the mussels begin to pop open, about 2 minutes, add Red Sauce and cream. Simmer 3 minutes, then add Sambuca. Taste sauce and season to taste. Garnish with basil, if desired.

Serve immediately with grilled bread. Serves: 1

Per serving: 949 calories (percent of calories from fat, 50), 72 grams protein, 43 grams carbohydrates, 3 grams fiber, 52 grams fat (18 grams saturated), 241 milligrams cholesterol, 1,722 milligrams sodium.

ZIBA’S RED SAUCE 2 tablespoons olive oil

2 tablespoons chopped garlic 2 tablespoons chopped shallot 2 (28-ounce) cans stewed tomatoes 4 tablespoons chopped fresh herbs (your

choice of rosemary, basil and oregano)

In a large saucepan, heat oil over mediumhigh heat. Add garlic and shallots and cook, stirring constantly, until they just turn translucent. Add tomatoes with their juice and herbs. Simmer 1 hour. Using an immersion blender, or in the jar of a blender, puree sauce until smooth. May be refrigerated up to 3 days. Makes: 6 cups

Per 1/4 cup: 33 calories (percent of calories from fat, 32), 1 gram protein, 5 grams carbohydrates, 1 gram fiber, 1 gram fat (trace saturated fat), no cholesterol, 21 milligrams sodium.

Ziba’s Red Mussels

CONTRIBUTED BY HENRI HOLLIS