This was so delicious I made it 2 nights in a row! The only thing I changed was I omitted the butter on the second night. Didn't miss it! The lemon gives this dish a really fresh taste. I had company both nights and everyone wanted the recipe. I had some leftover mussels so I removed them from the shell, put them in the sauce and reheated the next day for lunch. Awesome!
Mussels in Tomato-Basil Wine Sauce
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note