Tonight's DInner - New Zealand Green Muscles in Italian Red Sauce Broth

This dish is typically cooked with non-green muscles and served as an Entree in Italian Restaurants. I used to enjoy this dish with my Father at a local Italian restaurant, George Martins, in Long Island New York. A dimly lit, dining room, and bar, under the train line at Rockville Centre. The tables, set with disposable paper cut fresh from a roll for instant setting, would shake subtly with the passing trains. The feeling was very New York, it was comfortable, and the food spoke for itself. Many restaurants these days are designed to give an appearance of professionalism or class, the food sometimes over-priced, and under-seasoned.
Personally I prefer dining rooms that seem to have always existed where they are, serving the same old good food for what might have been centuries. I find it hard to enjoy food in fancy settings, where comfort is overlooked in the desperate attempt to look good. When I eat, I not only want to eat nice food, I want to feel good. Nothing is better then finding a place to eat, relax, and enjoy comfortable atmosphere.

Usually, when I post whatever I have cooked for dinner, I simply write what it was and give some general information such as what, when, where and why. I'm pretty sure I have never included the "how." Tonight I thought, just in case someone is actually interested in a recipe, I will include the how.

1/2 Kilo Green Muscles
1 whole Carrot (finely chopped) I used carrot because I hadn't any onion.
6 cloves fresh Garlic (smashed)
1 red Chili (optional, any form of chili depending on how much spice you can handle)
Char'Grilled or Roasted Red and Yellow Capsicums (roughly chopped)
2 Tbsp Kalamata Olive Balsamic Vinegar or Red Wine or both!
1 leaf fresh Basil (torn)
1 medium sized can peeled Tomatoes (roughly 800gm)
1/2 cup water or unsalted Vegetable stock.
Sea Salt Flakes
Fresh Cracked Black Pepper
Extra Virgin Olive Oil
Butter (optional)

Gently fry the carrots in a sauce pan (I use a combination of butter and oil for a richer taste) until carrots soften. Add 3/4 of the smashed Garlic (smashed or crushed garlic gives a better flavour than slicing or chopping) and chili, fry for one minute. Add capsicum, increase heat and add vinegar or wine, allow the alcohol to cook off and to reduce the liquid while stirring. Add Tomatoes, basil, 1/2 cup water or stock, generous pinch of salt and pepper to taste, and bring to a boil. Now reduce heat and simmer. Cover the pan and allow the sauce to simmer for 30 minutes. For a thick sauce remove lid and allow additional 30 minutes simmer. If a thin broth is desired, keep covered while simmering for the additional 30 minutes. De-beard the Muscles while simmering the sauce. When the sauce has thickened to desired thickness, or after a decent length simmer (always simmer Italian Red sauces for at least one hour, a longer simmer = more sweetness and a more developed taste, I usually give my sauce a good 3 hours simmer), add the remaining garlic and prepared muscles, replace lid and turn heat to high. This will cook and steam the muscles. Muscles will open when cooked. Stir once or twice, adding more salt if needed. Serve with fresh Italian bread.