From the Chef's Kitchen: PEI Mussels with Smoked Tomato Nage (Purée)

Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This tasty dish comes from the kitchen of Avenue B in Shadyside.
PEI Mussels with Smoked Tomato Nage (Purée)

photo by Laura Petrilla

Smoked Tomato Nage (Purée)
3 pounds ripe plum tomatoes, lightly smoked
1 medium Spanish onion
5 cloves garlic
1 tablespoon oil
½ cup dry white wine
2 tablespoons sugar

Tomatoes should be ripe and smoked over low heat (200 degrees) for about 30 minutes. Use hickory chips and a home smoker or grill.
Sweat onion and garlic in olive oil until translucent.
Deglaze pan with white wine. Add smoked tomatoes and sugar. Simmer over low heat for 1-1½ hours. Cool, then blend mixture smooth.

PEI Mussels
2 pounds Prince Edward Island mussels
1 tablespoon oil
¼ cup minced Spanish onion
¾ cup dry white wine
½ cup smoked tomato purée
3 tablespoons mixed fresh herbs (chive, parsley, thyme, rosemary)
1⁄8 pound unsalted butter

Wash and debeard mussels, discarding any that are dead. In a heavy-bottom sauté pan or sauce pot, toast mussels in light olive oil for 10-15 seconds over medium-high heat. Add onion, and continue to sweat for 30 seconds.
Deglaze pan with white wine, and add smoked tomato purée, butter and herbs in a pile and cover with a lid. Let simmer for 2-3 minutes until butter is barely melted and mussels are open. Season with salt and pepper to taste.
Serve with grilled bread.
Serves 4-6.

5501 Centre Ave., Shadyside; 412/683-3663, Read more about Avenue B in our 2017 Best Restaurants issue.

Categories: Eat + Drink Features