Musselsintomatobasilwinesauce Recipes

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MUSSELS IN TOMATO-BASIL WINE SAUCE



Mussels in Tomato-Basil Wine Sauce image

I love mussels and this is a great recipe. It is from my favorite magazine Coastal Living. One day I might actually live on the coast! It is my dream!

Provided by susie cooks

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 small onion, chopped
6 garlic cloves, minced
1 cup dry white wine
2 large tomatoes, coarsely chopped
3 lbs fresh mussels, scrubbed
1/4 cup chopped fresh basil
2 teaspoons grated lemon rind
1/4 teaspoon fresh ground black pepper
2 tablespoons butter
warm crusty bread

Steps:

  • Heat olive oil in a large, deep skillet over medium-high heat; add onion and garlic, and sauté 3 to 5 minutes or until tender. Add wine and tomatoes, and bring to a boil. Add mussels; cover and cook 3 to 5 minutes or until mussels open. Discard any unopened mussels.
  • Remove mussels with a slotted spoon, and place in serving bowls. Add basil, lemon rind, and pepper to liquid in pan; add butter, and swirl in pan until melted. Spoon sauce over mussels. Serve immediately with warm, crusty bread.

Nutrition Facts : Calories 513.2, Fat 23.8, SaturatedFat 6.5, Cholesterol 110.7, Sodium 1034.7, Carbohydrate 21.1, Fiber 1.7, Sugar 3.8, Protein 42

MUSSELS WITH TOMATO & WHITE WINE SAUCE



Mussels With Tomato & White Wine Sauce image

I LOVE, LOVE, LOVE mussels. Especially as a meal with really good crusty bread for dipping. This is 4 servings as an appetizer or 2 as a meal.

Provided by Sooz Cooks

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 cup onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced garlic
1 large tomatoes, chopped
1 cup white wine
2 tablespoons finely chopped fresh parsley leaves (or 1 teaspoon dried parsley)
2 lbs fresh mussels, well scrubbed and debearded
crusty French bread

Steps:

  • In a large saute pan, melt the butter.
  • Add the onions, salt, and pepper, and cook, stirring, for 4 minutes.
  • Add the garlic and tomatoes, and cook, stirring, for 1 minute.
  • Add the wine, parsley, and bring to a boil.
  • Add the mussels, cover, and cook until the shells have opened, about 4 minutes.
  • Remove from the heat and discard any shells that do not open.
  • Transfer to a large deep bowl and serve immediately. Make sure to have spoons available as this broth is good!
  • Use your nice crusty french bread for dipping.

MUSSELS WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE)



Mussels with Tomatoes, Herbs and Garlic (Moules Provençale) image

Provided by Denis Blais

Categories     Garlic     Herb     Shellfish     Tomato     Appetizer     Dinner     Seafood     Mussel     Fall     Winter     Anniversary     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 1-2

Number Of Ingredients 13

2 1/4 lbs mussels, cleaned
1/2 cup dry white wine
Provençale Sauce:
1 tablespoon olive oil
2 onions, chopped
1 celery stalk, chopped
1 garlic clove, chopped
1 teaspoon chopped fresh basil, plus extra to garnish
bouquet garni
1 tablespoon tomato paste
1 lb. ripe plum tomatoes, peeled and chopped, or 1 14-oz can chopped tomatoes
salt and pepper
1 teaspoon sugar

Steps:

  • To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
  • Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
  • Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
  • Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
  • Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.

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