Some of my best recipes are made from necessity (read: we're out of food, what can we salvage from the freezer and fridge!). Here's one we made tonight that turned out pretty well.
1/2 stick butter (4 Tbs)
3 garlic cloves (minced)
1/2 cup sun dried tomatoes (cut into thin slices)
2 Tbs capers (strained and rinsed)
1 lb of mussels (I used frozen, pre-shelled ones that I thawed in cool water)
1 bottle (300 ml) dry sake
1/2 cup chopped Parmigiano-Reggiano
freshly ground black pepper to taste
Saute the garlic in the butter over medium-high heat until the butter melts and begins to bubble. Add the tomatoes, capers and mussels and mix; saute for a few minutes. Add the sake, reduce the heat to medium, cover, and cook for about about 5-10 min. Add the cheese and cook for 5 more min until it is well integrated and the entire mixture is a luscious orange. Sprinkle freshly ground pepper over the sauce, mix and serve over spaghetti.
I find that the sake adds a delicate flavor different from the Chardonay that I usually cook mussels in. Yum. Enjoy. Mussels can be sustainably grown and by eating them, we're supporting efforts to control water pollution.