Tomato Basil Mussels with Spicy Kale Salad

Mussels:

• 2 lbs mussels, cleaned

• 1/4 cup olive oil

• 5 cloves garlic, minced

• 3 rip summer tomatoes, diced

• 1 cup sliced basil

• 1/2 cup white or rosé wine

• 1/2 tsp. each salt and pepper

Kale Salad:

• 1 bunch lacinto/Tuscan Kale cleaned, dried, ribs removed and sliced

• 1/2 lemon

• 1/4 cup extra virgin olive oil

• 1/4 tsp. chili flakes

• 1/2 tsp. each salt and pepper

• 1/2 cup finely grated pecorino romano cheese

Salad: Add the kale to a large salad bowl. Add the olive oil and massage it into the kale. It will slightly soften the kale. Add the lemon juice, salt, pepper and chili flakes. Toss and set aside till ready to eat.

Mussels: Heat oil in a dutch oven on medium heat. Add the garlic and cook for 5 minutes or till golden. Add the tomatoes, salt and pepper. Heat till softened, about 5 minutes. Turn the heat up to medium-high. Add the mussels and wine. Cover and steam for 3-5 minutes or until all the mussels have opened up. While the mussels are cooking, give the pot a few shakes to move around the mussels. You want to keep the steam inside. Once ready, add the basil. Serve in bowls with French bread.

Pair with a crisp Rias Baixas Albariño or Menetou-Salon Sauvignon Blanc.

Serves 2