Mussels in Tomato-Basil Wine Sauce

Mussels in Tomato-Basil Wine Sauce
Photo by Jean Allsopp


  • ¼ teaspoon freshly ground black pepper
  • 2 large tomatoes, coarsely chopped
  • 2 teaspoons grated lemon rind
  • ¼ cup chopped fresh basil
  • 3 tablespoons olive oil
  • Warm, crusty bread
  • 3 pounds fresh mussels, scrubbed
  • + 4 more ingredients
    • 1 small onion, chopped
    • 2 tablespoons butter
    • 6 garlic cloves, minced
    • 1 cup dry white wine

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 ...

View full recipe at My Recipes


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