Quick mussels with wine and basil tomatoes
- December 2005
- Serves 2
- Takes 20 minutes to make
These French-style mussels cooked in white wine, tomato and basil sauce taste so good, you’d never guess they only take 20 minutes to cook. Serve with thin chips, or crusty bread for soaking up the juices.
- Dairy-free recipes
- 1 tbsp olive oil
- 1 onion, finely chopped
- 150ml dry white wine
- 400g can chopped tomatoes
- 2 tsp black pepper
- 1 bag of fresh, live mussels (about 900g)
- Handful of fresh basil leaves
- Heat olive oil in a deep saucepan over a medium heat. Add onion and cook, stirring, for 3-4 minutes. Pour in white wine and cook to reduce by half. Stir in chopped tomatoes, season with black pepper and simmer rapidly for 5 minutes.
- Meanwhile, prepare fresh, live mussels according to the instructions in the bag. Add to the tomato sauce along with a handful of torn basil leaves.
- Cover and cook for 4-5 minutes, shaking the pan occasionally, until the mussels have opened – discard any that remain shut.
- Divide between large bowls and scatter with more fresh basil. Serve with crusty bread or thin-cut chips – and plenty of napkins!
To prepare the mussels put them in a sinkful of cold water and throw away any that stay open when you tap them. Pull away the beards (look like hair or seaweed). Scrub the shells and scrape off any barnacles. Rinse in clean cold water.
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