This recipe is adapted from Jim Peterson’s Fish and Shellfish (Morrow, 1996). Serve these tomato-bathed mussels over one pound of cooked, drained cappellini.
|1||cup white wine|
|1/2||cup minced shallots|
|4||medium cloves garlic , minced|
|1/2||cup chopped fresh basil|
|4||pounds mussels , cleaned and debearded|
|2||cups crushed tomatoes|
|1/4||cup olive oil|
- Bring wine, shallots, garlic, basil, and bay leaf to simmer in large pot; continue to simmer to blend flavors, about 3 minutes. Increase heat to high. Add mussels; cover and cook, stirring twice, until mussels open, 4 to 8 minutes, depending on pot and mussel size.
- Remove mussels from liquid, twist off and discard top shells, and put in large serving bowl. Meanwhile, add chopped tomatoes and olive oil and simmer until reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper. Return mussels to reduced sauce. Serve.