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.
Made as directed except I used about 4 canned tomatoes (which I actually think was better than fresh because they broke down into the broth.) And I used dry basil and added it with the tomatoes and wine. I make mussels often and the added lemon was a great addtion.
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!
Delicious. Easy and, if ingredients prepared ahead, very quick to put together. My husband and I thought the flavor was very good. We served it with a crusty Italian Semolina bread, but next time I may try some pasta.
