Tomato Basil Mussels

Ready in 1 hour
1 review(s) averaging 0.

Top-ranked recipe named "Tomato Basil Mussels"

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Try this Tomato Basil Mussels recipe, or contribute your own. "Basil" and "Seafood" are two tags used to describe Tomato Basil Mussels.

"The broth/tomato mixture is wonderful -- I'd almost like to double it, save half, serve the mussels as a first course and poach a nice piece of fish for the second. On the otherhand, as it stands, this is a terrific Sunday night supper, served with crusty bread and a salad. Heck, why not any night of the week you can bring home good mussels!"

- DSWinDurham

Ingredients

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1 ts Dried basil
2/3 c Dry white wine
1/2 ts Balsamic vinegar; (optl)
1 cl Garlic; minced
1 19-oz can Tomatoes
2 lb Mussels
Salt
Pepper
1/4 ts Hot pepper sauce
1/4 c Green onions; sliced
2 tb olive oil

Original recipe makes 2

Servings  

Preparation

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.

Verified by stevemur
Calories Per Serving: 482 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The broth/tomato mixture is wonderful -- I'd almost like to double it, save half, serve the mussels as a first course and poach a nice piece of fish for the second. On the otherhand, as it stands, this is a terrific Sunday night supper, served with crusty bread and a salad. Heck, why not any night of the week you can bring home good mussels!
DSWinDurham 4 years ago
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