Mussels With Tomato and Basil
Updated Oct. 11, 2023
- Total Time
- 40 minutes
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
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Ingredients
- 50 to 60mussels
- ¼cup dry white wine
- 1tablespoon finely chopped shallot or onion
- 2tablespoons olive oil
- 6ounces tomatoes, peeled, seeded and chopped
- 3cloves garlic, finely chopped
- 8leaves basil
- 1teaspoon chopped parsley
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
266 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 25 grams protein; 648 milligrams sodium
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.
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