Tomato basil mussels
Last updated 6/12/2012 1:26:57 AM. Recipe ID 61626. Report a problem with this recipe.
Title: Tomato basil mussels
Yield: 2 Servings
2 lb Mussels
19 oz Tomatoes, can
2 tb Olive oil
1/4 c Green onions; sliced
1 cl Garlic; minced
2/3 c Dry white wine
- or chicken stock
1 ts Dried basil
1/4 ts Hot pepper sauce
1/2 ts Balsamic vinegar (optl)
Scrub mussels and remove beards. Discard any mussels that do not
close when tapped. Drain, seed and dice tomatoes; set aside. In large
saucepan, heat oil over medium heat; cook 2 tbsp of the onions and
garlic for 1 minute or until softened. Add tomatoes, wine, basil and
hot pepper sauce; bring to boil. Add mussels; cover and steam for 4-6
minutes or until mussels open. Discard any that do not open. Transfer
mussels to serving bowl. Stir vinegar (if using) into tomato mixture;
season with salt and pepper to taste. Pour over mussels; sprinkle
with remaining onions.
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