Mussels in Tomato-Basil Wine Sauce

mussels, tomatoes, tomatoe, garlic, wine, dinner, seafood

The Jersey Shore is loaded with mussels, so they are available on every menu close to the beach. But if you find you have a hankering and aren’t near the shoreline, preparation at home can happen in a cinch. Bring a bit of the beach home with this simple method.

Size: 4 servings

3 tbsp olive oil
1 small onion, chopped
6 garlic cloves, minced
1 cup dry white wine
2 large tomatoes, coarsely chopped
3 lbs fresh mussels, scrubbed
1/4 cup chopped fresh basil
2 tsp grated lemon rind
1/4 tsp freshly ground black pepper
2 tbsp butter
Warm, crusty bread


Heat olive oil in a large, deep skillet over medium-high heat; add onion and garlic, and saute 3 to 5 minutes or until tender. Add wine and tomatoes, and bring to a boil. Add mussels; cover and cook 3 to 5 minutes or until mussels open. Discard any unopened mussels.

Remove mussels with a slotted spoon, and place in serving bowls. Add basil, lemon rind, and pepper to liquid in pan; add butter, and swirl in pan until melted. Spoon sauce over mussels. Serve immediately with warm, crusty bread.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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