Mussels in Tuscan Tomato Sauce


3 Tbsp olive oil 

1 onion, chopped 

6 garlic cloves, minced 

1 cup Chianti wine 

2 large tomatoes, coarsely chopped 

3 lb fresh mussels, scrubbed 

¼ cup chopped fresh basil leaves

¼ tsp pepper 

2 Tbsp butter 

Warm, crusty bread

Preparation:  Serves 4

Heat olive oil in a large, deep skillet over medium-high heat; add onion and garlic, and sauté 3 to 5 minutes or until tender. Add wine and tomatoes, and bring to a boil. Add mussels; cover and cook 3 to 5 minutes or until mussels open. Discard any unopened mussels.

Remove mussels with a slotted spoon, and place in serving bowls. Add basil and pepper to liquid in pan; add butter, and swirl in pan until melted. Spoon sauce over mussels.

Serve immediately with warm, crusty bread.

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