Mussels In Wine
|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)|
|Chopped parsley||2 Tablespoon|
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.