Jean Allsopp
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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews


January 17, 2016
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.

SharynEllner's Review

July 29, 2014
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!

3salva's Review

July 12, 2012
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.