Title: Tomato Basil Mussels
Categories: Shellfish
Yield: 2 Servings
| 2 | lb | Mussels |
| 19 | oz | Tomatoes, can |
| 2 | tb | Olive oil |
| 1/4 | c | Green onions; sliced |
| 1 | cl | Garlic; minced |
| 2/3 | c | Dry white wine or chicken stock |
| 1 | ts | Dried basil |
| 1/4 | ts | Hot pepper sauce |
| 1/2 | ts | Balsamic vinegar (optl) |
| | | Salt |
| | | Pepper |
Scrub mussels and remove beards. Discard any mussels that do not close when
tapped. Drain, seed and dice tomatoes; set aside. In large saucepan, heat
oil over medium heat; cook 2 tbsp of the onions and garlic for 1 minute or
until softened. Add tomatoes, wine, basil and hot pepper sauce; bring to
boil. Add mussels; cover and steam for 4-6 minutes or until mussels open.
Discard any that do not open. Transfer mussels to serving bowl. Stir
vinegar (if using) into tomato mixture; season with salt and pepper to
taste. Pour over mussels; sprinkle with remaining onions.