MUSSELS WITH TOMATO AND BASIL
Steps:
- 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.
- Debeard the mussels and discard one-half of each shell. Set the mussels in half-shells on a serving dish.
- 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.
- 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.
- Heat the mussels through in the oven; don't overdo it or they will toughen. Spoon the sauce into the mussel shells and serve.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 2 grams, Sodium 647 milligrams, Sugar 1 gram
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[email protected]The mussels were delicious and the sauce was perfect. I'll definitely be making this again!
Kurt Crittenden
[email protected]I'm not a big fan of mussels, but I tried this recipe and was pleasantly surprised. The mussels were cooked perfectly and the sauce was very flavorful. I'll definitely be making this again!
Ruqia
[email protected]I love this recipe! The mussels are always cooked perfectly and the sauce is so flavorful. I highly recommend it!
Billy Amani MUTAMBALA
[email protected]The mussels were a bit tough, but the sauce was delicious.
kaweesi haamidu
[email protected]This is a great recipe for a quick and easy weeknight meal. The mussels are always tender and flavorful, and the sauce is very versatile. I've served it with pasta, rice, and even grilled vegetables.
Dani Noman
[email protected]The mussels were a bit overcooked, but the sauce was delicious.
Zeeshan Nawab
[email protected]I'm not a big fan of seafood, but I really enjoyed these mussels. They were cooked perfectly and the sauce was very flavorful.
Dylenzo Mthethwa
[email protected]The mussels were a bit too spicy for my taste, but I still enjoyed them.
Shia Tweets
[email protected]This is my go-to recipe for mussels. It's always a hit with my friends and family.
Abdullah P√¢TH√¢N.
[email protected]The mussels were a bit gritty, but the flavor was good.
eze nnamdi
[email protected]I've never cooked mussels before, but this recipe made it easy. The mussels were delicious and the sauce was perfect. I'll definitely be making this again!
Barbara Fairchild
[email protected]This recipe is a keeper! The mussels were cooked perfectly and the sauce was amazing. I served it with some linguine and it was a perfect meal.
J Strizzy
[email protected]I'm not sure what I did wrong, but my mussels turned out tough and rubbery.
MattDingo says
[email protected]The recipe was easy to follow and the mussels turned out great. I'll definitely be making this again.
Otaiku Segun
[email protected]I'm not a big fan of mussels, but I tried this recipe and was pleasantly surprised. The mussels were cooked perfectly and the sauce was very flavorful. I'll definitely be making this again!
Dikshya Thapa Chhetri
[email protected]The mussels were a bit overcooked, but the sauce was delicious.
Mark Mangoelove
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The mussels are always tender and flavorful, and the sauce is to die for. I highly recommend this recipe!
Ervin Linka
[email protected]This recipe was a bit too salty for my taste, but I still enjoyed it.
Golap Ful
[email protected]The mussels were a bit sandy, but the flavor was great.
ABRAHAM ORI
[email protected]These mussels were incredibly easy to make and packed with flavor. The combination of tomatoes, basil, and white wine created a delicious broth that perfectly complemented the tender mussels. I served it with some crusty bread to soak up all the deli