Mussels with Tomatoes, Basil and Garlic
This simple and delicious mussel dish can be either an appetizer or a main meal. Serve it with a wholegrain French or Italian loaf to mop up the flavorful juices.
|2 lb mussels in the shell ||1/3 cup dry white wine or fish stock |
|1 1/2 tsp vegetable oil ||2 Tbsp tomato paste |
|3/4 cup finely diced onion ||1 1/2 tsp dried basil |
|3/4 cup thinly sliced red bell pepper ||1 tsp dried oregano |
|1/2 cup thinly sliced zucchini (optional) ||1/3 cup chopped fresh basil or parsley |
|2 tsp crushed fresh garlic || |
|1 can (14 oz) tomatoes, drained and || |
- Discard any mussels that don't close when tapped. Scrub the mussels under cold water and pull off the beards. Set the mussels aside.
- Spray a large non-stick saucepan with cooking oil, add the vegetable oil and place over medium-high heat. Add the onions, bell pepper, zucchini (if using) and garlic; sauté for 5 minutes. Add the tomatoes, wine, tomato paste, dried basil and oregano; cook on medium heat for 10 minutes, stirring occasionally until sauce thickens slightly.
- Add the mussels. Cover and cook until the mussels are fully open, 4 to 5 minutes. Discard any that do not open.
- Arrange the mussels in individual bowls and pour the sauce overtop. Garnish with the fresh basil.
Prep Time:10 minutes
Cook Time:20 minutes
Make Ahead:Prepare sauce up to a day in advance and refrigerate. Bring to a boil and cook the mussels just before serving.