This is a pretty classic dish and I put it up mainly to remind you that you do not cook nearly enough mussels and should rectify that.
Mussels are cheap, healthy, tasty (well, the sauce) and easy to cook.
Mussels also look pretty fancy and give the impression you have gone to some effort with some level of skill to boot.
We didn’t have these with crusty bread which would have been awesome; though we did make a cracking green salad (asparagus, avocado, cucumber, butter lettuce and a great dijon/white wine vinegar vinaigrette) and some simple, twice cooked potato wedges.
Really fun and really tasty.
3 tbsp extra virgin olive oil
1 small onion, chopped
6 garlic cloves, minced
1 cup dry white wine
2 large tomatoes, coarsely chopped
1.5kg fresh mussels, scrubbed and debearded
¼ cup chopped fresh basil
Warm crusty bread to serve
- Heat olive oil in a large pan over a low-medium heat and gently cook the onion and garlic for 10 minutes until coloured. Turn up the heat and add the wine and tomatoes, bring to the boil and then simmer for another 10 minutes.
- Add the mussels, cover and cook for 3 – 5 minutes or until mussels open.
- Remove the mussels into serving bowls and stir the basil through the tomato sauce. Season and ladle over the mussels.