Tomato, Basil and White Wine Mussels
Serves | 3-4 |
Prep time | 15 minutes |
Cook time | 10 minutes |
Total time | 25 minutes |
From book | Adapted from Mark Bittman's How to Cook Everything iPhone app |
Ingredients
- 2lb cultivated mussels (cleaned and de-bearded)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (minced)
- 4-5 plum tomatoes (chopped)
- 1/4 cup chopped basil (divided)
- 1/4 cup chopped parsley (divided)
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
Note
If you would prefer to skip the wine, you can add chicken, vegetable stock or just water in it's place.
Directions
1. | In a heavy bottom pot or dutch oven, heat olive oil over medium heat. Add garlic and sauté for 2 minutes. |
2. | Add tomatoes, roughly three quarters of the basil and parsley, white wine, salt and pepper and bring to a boil over medium high heat. Simmer for 2-3 minutes until tomatoes begin to break down. |
3. | Add mussels, cover pot with lid and steam for about 3-4 minutes, until all of the mussels have opened. |
4. | Toss with remaining basil and parsley and serve immediately alongside crusty whole grain bread to sop up the sauce. |