Roasted Mussels with Tomatoes, Basil and White Wine Recipe

Roasted Mussels with Tomatoes, Basil and White Wine Recipes

Ingredients :

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

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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