Tomato basil mussels
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Mussels |
| 19 | ounces | Tomatoes, can |
| 2 | tablespoons | Olive oil |
| ¼ | cup | Green onions; sliced |
| 1 | clove | Garlic; minced |
| ⅔ | cup | Dry white wine or chicken stock |
| 1 | teaspoon | Dried basil |
| ¼ | teaspoon | Hot pepper sauce |
| ½ | teaspoon | Balsamic vinegar (optl) |
| Salt | ||
| Pepper | ||
Directions
Scrub mussels and remove beards. Discard any mussels that do not close when tapped. Drain, seed and dice tomatoes; set aside.
In large saucepan, heat oil over medium heat; cook 2 tbsp of the onions and garlic for 1 minute or until softened. Add tomatoes, wine, basil and hot pepper sauce; bring to boil.
Add mussels; cover and steam for 4-6 minutes or until mussels open.
Discard any that do not open. Transfer mussels to serving bowl.
Stir vinegar (if using) into tomato mixture; season with salt and pepper to taste. Pour over mussels; sprinkle with remaining onions.