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Mussels in Tomato-Basil Wine Sauce

Jean Allsopp
Yield Makes 4 servings
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.

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

How to Make It

  1. 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.

    7 Ways With Wine
    Photo: Beau Gustafson; Styling: Mindi Shapiro Levine
    As Julia Child used to so often say, the best wine to cook with is one you consider good enough to drink. As a general rule of thumb, dry (non-sweet) wines work best in savory dishes, while sweet or fortified wines (such as port and sherry) are more attuned to desserts and sauces.
  2. 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.

  3. 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.