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November 8, 2019
This entry was posted on November 8, 2011 by Brian Larkowski.
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.
This entry was posted in Recipes on November 8, 2011 by Brian Larkowski.
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