Mussels in Spicy Tomato Sauce

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                            FOOD FUNNY
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Thanks to Anna Welander for this one:

In a test of emergency systems some boy scouts impersonated wounded
persons who were to be picked up and cared for by the emergency units.
Scout Pauly was supposed to lie on the ground and await his rescuers,
but the first-aid people got behind schedule, and the Scout lay
"wounded" for several hours. When the first-aid squad arrived where the
casualty was supposed to be, they found nothing but a brief note: "Have
bled to death and gone to McDonalds for a refill."

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                            TODAY'S RECIPE
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This popular dish from the Basque country of northern Spain are called
"tigers" by the locals because the spiciness inspires fear and respect.
With only three ingredients, its delicious simplicity makes it a real winner.

Mussels in Spicy Tomato Sauce (Tigres)

3 lbs (1350 g) mussels, debearded and scrubbed (discard any that do not close when touched)
1 cup (250 ml) canned tomato sauce
Hot red pepper flakes to taste

Steam the mussels in a covered colander set over a pot of boiling water
until they have opened, about 10 minutes. Discard any that have not
opened. Let cool and remove the mussels from their shells, reserving
half the shells and discarding the rest. Place a mussel in each half
shell and arrange on a platter. Heat the tomato sauce and red pepper
flakes in a small pot over moderate heat until hot and spoon over the
mussels. Serve hot or at room temperature.
Serves 6 to 8 as an appetizer.
Received on Wed Nov 11 18:23:06 2009