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1 tbsp olive oil
1 large onion, peeled and thinly sliced
4 cloves garlic, peeled and finely chopped
2 tbsp chopped fresh basil
2 tbsp chopped fresh chives
1/4 cup finely chopped fresh parsley
3 dozen mussels, scrubbed and debearded
2 cups coarsely chopped fresh or canned
tomatoes
freshly ground black pepper
1/2 cup dry white wine |
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Method :
Heat the oil
in a large ovenproof skillet over moderate heat. Add the onion and cook,
stirring occasionally, for 5 minutes. Add half of the garlic, basil,
chives, and parsley and cook, stirring, until the onion is soft, 2-3
minutes. Remove the skillet from the heat and let cool. Place the
mussels (preferably in a single layer) on the onion and top with the
tomatoes and the remaining garlic, basil and chives. Add a grinding of
pepper and pour the wine over all. (The dish can be made to this point
and refrigerated, covered, for up to 2 hours).
Preheat the
oven to 500 degrees. Roast the mussels for 5 minutes. Turn them over and
roast until the shells open, 5-7 minutes, depending on the size of the
mussels. Sprinkle with the remaining parsley and serve immediately.
Makes 4
servings
In this
recipe, mussels are roasted with fresh tomatoes, basil, garlic, and
splash of dry white wine. Serve them on a bed of linguine (about a
pound) or accompanied by a loaf of crusty French bread.
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