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-> [Mussels, Seafood, Tomatoes] -> [Tomato basil mussels Recipe] |
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Tomato basil mussels
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| Artist: |
_ |
| Categories: |
Mussels, Seafood, Tomatoes |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Mussels | | 19
| oz | Tomatoes, can | | 2
| tbsp | Olive oil | | 1/4
| cup | Green onions, sliced | | 1
| cl | Garlic, minced | | 2/3
| cup | Dry white wine | | | - or chicken stock | | 1
| tsp | Dried basil | | 1/4
| tsp | Hot pepper sauce | | 1/2
| tsp | Balsamic vinegar (optl) | | | Salt | | | Pepper |
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Procedures:
| 1 | Scrub mussels and remove beards. | | 2 | Discard any mussels that do not close when tapped. | | 3 | Drain, seed and dice tomatoes; set aside. | | 4 | In large saucepan, heat oil over medium heat; cook 2 tbsp of the onions and garlic for 1 minute or until softened. | | 5 | Add tomatoes, wine, basil and hot pepper sauce; bring to boil. | | 6 | Add mussels; cover and steam for 4-6 minutes or until mussels open. | | 7 | Discard any that do not open. | | 8 | Transfer mussels to serving bowl. | | 9 | Stir vinegar (if using) into tomato mixture; season with salt and pepper to taste. | | 10 | Pour over mussels; sprinkle with remaining onions. |
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