Mussels in Tomato-Basil Wine Sauce

Jean Allsopp
Dive into this elegant recipe featuring mussels in tomato-basil wine sauce. Because the mussels cook quickly, this impressive dish can be on the table in minutes.

Yield:

Makes 4 servings

Recipe from


Ingredients

3 tablespoons olive oil
1 small onion, chopped
6 garlic cloves, minced
1 cup dry white wine
2 large tomatoes, coarsely chopped
3 pounds fresh mussels, scrubbed
1/4 cup chopped fresh basil
2 teaspoons grated lemon rind
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
Warm, crusty bread

Preparation

Heat olive oil in a large, deep skillet over medium-high heat; add onion and garlic, and sauté 3 to 5 minutes or until tender. Add wine and tomatoes, and bring to a boil. Add mussels; cover and cook 3 to 5 minutes or until mussels open. Discard any unopened mussels.

Remove mussels with a slotted spoon, and place in serving bowls. Add basil, lemon rind, and pepper to liquid in pan; add butter, and swirl in pan until melted. Spoon sauce over mussels. Serve immediately with warm, crusty bread.

Pour: Donnafugata Chiaranda, DOC Contessa Entellina, Sicily ($25). With notes of peach, butterscotch, and spice, this Chardonnay/Ansonica is a good choice for the rustic-style meal.

Note:

Jackie Mills,

March 2006