Mussels in White Wine & Tomato Sauce Time 15-20 minutes - add another 15
if you have to clean and de-beard mussels
2 - 3 lb mussels - preferably cleaned
1 tbs olive oil
1 medium onion
2 cloves garlic
1 cup white wine
2 cans (16 oz) whole tomatoes
handful fresh basil leaves - around 1/4 cup shredded or 2 tsp dry
1 country baguette - for dipping and soaking - optional but tasty
Dump the mussels into a dry sink and look at them. Any idea what to do with them? I didn't the first time, but we learn. First thing, after the clattering in the sink (I meant 'dump' literally) they should all be closed. Any that are not tap lightly on the shell - if they do not close throw them away - they are already dead and we don't want them. If they are not cleaned (ask the fishmonger - lovely word, that) - they probably are where you live - not for me) they need the barnacles scrubbed off with a brush and the beards - the stringy bit hanging out of the shell that they use to attach themselves, pulled off - just grab and pull toward the hinge. Once they are cleaned sort through them tossing any that are very tiny (not worth the effort) or seem heavier than they should be (probably full of sand). Set mussels aside - well done! Chop onion and garlic and sauté over medium heat in a large pot (5 qt Dutch oven - why do they call it that?) until transparent. Roughly chop tomatoes. Add wine and tomatoes to onions and bring to boil. Once it is boiling add mussels all at once, cover and reduce heat to medium-low. Simmer about 5 minutes or until mussels open. Remove from heat and stir in basil. Note: if using dried basil put in with tomatoes and wine. Serve in large soup plates - discarding any unopened mussels. The proper way to eat them is with your fingers using half of a mussel shell as a utensil to scoop out the mussels and scoop up the broth - and, of course, bread to dip in the sauce. Bon Appétit!
Cooking for Two? Or more?
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