0 Ratings
Recipe courtesy of Chef Irwin Mackinnon
3 lb PEI Mussels, rinsed
0.25 cup Diced Onions
1 tbsp Minced Garlic
2 tbsp Tomato Paste
0.5 cup Diced Fresh Tomato
3 oz Red Wine
6 Fresh Basil Leaves, Chopped
2 tbsp Ground Black Pepper
In a medium size pot with lid, add the Onion, Garlic, Tomato Paste, Tomatoes, Red Wine, Basil and black pepper
Stir ingredients to blend.
Add rinsed mussels to pot, stir to mix with the tomato mixture
Cover pot and steam on high heat for 3 to 4 minutes or until all shells have opened.
Transfer mussels to serving dish and top with some of the tomato broth
Garnish with additional fresh chopped basil and crusty baguette if desired, enjoy!
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