Mussels With Tomato and Basil
Updated October 10, 2023
- Total Time
- 40 minutes
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Rating
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Ingredients
50 to 60 mussels
¼ cup dry white wine
1 tablespoon finely chopped shallot or onion
2 tablespoons olive oil
6 ounces tomatoes, peeled, seeded and chopped
3 cloves garlic, finely chopped
8 leaves basil
1 teaspoon chopped parsley
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
11 grams carbs; 58 milligrams cholesterol; 266 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 1 gram fiber; 648 milligrams sodium; 25 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Clean the mussels and put them in a large saucepan on high heat. Sprinkle in the white wine, cover and cook until the mussels open. Remove from heat as soon as they have opened, strain off the liquor and keep it.
- Step 2
Debeard the mussels and discard one-half of each shell. Set the mussels in half-shells on a serving dish.
- Step 3
Preheat oven to 350 degrees. Soften the shallots in the olive oil over moderate heat and add about one cup of the mussel cooking liquor.
- Step 4
Reduce the mussel liquor until it has almost disappeared, then add the tomatoes, heat through and add the garlic. Warm through again to drive off some but not all of the volatility of the garlic, then add the basil, freshly snipped. Add the parsley and season the sauce with salt and pepper.
- Step 5
Heat the mussels through in the oven; don't overdo it or they will toughen. Spoon the sauce into the mussel shells and serve.
Private Notes