:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/LI17CEVUSBX6uR_pN612/ffc77e2a796399337ae30885c291a2.png "Simple Mussels with Tomato, Garlic, & White Wine")
Simple Mussels with Tomato, Garlic, & White Wine
Mussels with Tomato is a finger-licking Italian dish with a burst of fresh flavors. The warm and juicy mussels dipped in a tangy tomato base makes for a light yet satisfying meal. It's perfect as an appetizer or can be served as dinner over some steaming hot pasta.
Ingredients
- 1 kg fresh mussels
- 2 tbls olive oil
- 2 cloves garlic, finely chopped
- 400 gms canned chopped Tomatoes
- 1 small bunch fresh Basil, chopped
- Salt & Pepper, to taste
- 1⁄2 Cup flat leaf Parsley, chopped
- Grated zest of one lemon
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Directions
Clean and wash the mussels thoroughly under cold water, removing any barnacles and detaching the beards.
Heat the olive oil in a large pan over medium heat.
Saute garlic for about a minute until fragrant. Be careful not to burn.
Add in tomatoes, basil, white wine, salt and pepper to the pan. Cook sauce for about 5 minutes.
Stir in the mussels and cover the pan.
Cook for about 5-10 minutes until all the mussels have opened.
Remove from the heat and discard any unopened mussels.
Stir through the parsley, lemon zest, and give the dish a final seasoning adjustment if necessary.
Serve the mussels with some of the tomato sauce in a deep dish, garnish with basil leaves and lemon wedges.
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TammersSimple Mussels with Tomato, Garlic, & White Wine
Mussels with Tomato is a finger-licking Italian dish with a burst of fresh flavors. The warm and juicy mussels dipped in a tangy tomato base makes for a light yet satisfying meal. It's perfect as an appetizer or can be served as dinner over some steaming hot pasta.
Clean and wash the mussels thoroughly under cold water, removing any barnacles and detaching the beards.
Heat the olive oil in a large pan over medium heat.
Saute garlic for about a minute until fragrant. Be careful not to burn.
Add in tomatoes, basil, white wine, salt and pepper to the pan. Cook sauce for about 5 minutes.
Stir in the mussels and cover the pan.
Cook for about 5-10 minutes until all the mussels have opened.
Remove from the heat and discard any unopened mussels.
Stir through the parsley, lemon zest, and give the dish a final seasoning adjustment if necessary.
Serve the mussels with some of the tomato sauce in a deep dish, garnish with basil leaves and lemon wedges.
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