0 Ratings
Recipe courtesy of Crystal MacGregor
2 lb PEI Mussels, de-bearded, cleaned, and towel-dried
1 tbsp olive oil
1 onion, chopped
tbsp minced garlic
1 can (14.5 oz) fire-roasted tomatoes, with juices
0.50 cup dry white wine or chicken broth
Sea salt & freshly cracked black pepper, to taste
0.50 cup fresh basil, chopped
In a large heavy skillet, heat olive oil on medium- high heat. Add onion and sauté until translucent.
Next add garlic and sauté for 1 minute.
Add canned tomatoes with juices, wine/broth and salt and pepper. Stir to combine.
Next add mussels, stir to coat, and add lid. Reduce heat to medium- low and simmer for 5-7 minutes until mussels open.
Remove from heat, discard any unopened mussels, and serve garnished with fresh basil. Enjoy!
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