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Mussels In Wine

Western.Chefs's picture
Ingredients
  Mussels 4 Dozen (Large)
  Olive oil/Salad oil 3 Tablespoon
  Onion 1 Small, diced
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 16 Ounce (1 Can)
  Dry white wine 3⁄4 Cup (12 tbs)
  Basil 1⁄4 Teaspoon
  Chopped parsley 2 Tablespoon
Directions

1. With stiff brush, scrub mussels with running cold water to remove any sand; remove beards.
2. In 5-quart Dutch oven or saucepot over medium heat, in hot olive or salad oil, cook onion and garlic until tender, stirring occasionally. Stir in tomatoes with their liquid, wine, and basil; over high heat, heat to boiling. Add mussels; heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, until mussels open, about 5 minutes. Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Seafood
Interest: 
Everyday

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