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Spicy mussels with tomato and basil
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| Prep 10 minutes Cook 15 minutes This recipe makes 8 servings South beach phase 3 Ingredients: | |
| 2 tablespoons | olive oil, extra virgin |
| 1 small | nun, chopped |
| 3 | garlic cloves, minced |
| 1 tsp | dried basil |
| 1/4 teaspoon | red crushed pepper |
| 3/4 cup | dry white wine |
| 1 cup | crushed tomatoes |
| 4 pounds | mussels, ( scrubbed and beards removed) |
Instructions:
1- heat oil in a 6 to 8 quart heavy saucepan or Dutch oven over medium high heat. Add onion, garlic, basil, and red pepper flakes.
Cook, stirring occasionally , for 3 minutes, reducing heat if onions begin to brown.
2- add wine and 1/4 cup water, increase heat to high, bring to boil, and cook 1 minute. Add tomatoes and mussels; cover and cook until mussels open, 6 to 8 minutes. Serve hot.
To clean mussels:
Simply run them under cold water, scrubbing gently with a vegetable brush. Discard any with broken shells and any with shells that remain open after being lightly tapped. As you go, pull off and discard the ' beard' ( the weedy piece that sometimes remains attached to the shell).
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