 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
This classic Italian dish is full of flavor, with garlic, onions, basil, and tomatoes complementing the briny broth produced by the mussels. I got this recipe from The Complete Idiot's Guide to Clean Eating. Ingredients:
2 lbs mussels, rinsed and cleaned |
2 teaspoons olive oil |
3 large garlic, cloves. peeled and minced |
1/4 cup onion, chopped |
8 leaves fresh basil |
4 medium tomatoes, seeded and coarsely chopped |
1/4 cup white wine |
1/4 teaspoon black pepper |
Directions:
1. Clean mussels by rinsing under cold water and brushing them with a stiff kitchen brush. Pull out the beard by giving the fuzzy hairs sticking out of the sides of the mussel a yank. Remove any mussels that have cracked or opened shells.
2. Heat olive oil in a large pot over med-high heat. Add garlic, onion, and basil. Cook for 1 minute. mix in tomatoes, wine, black pepper, then heat for another 2 minutes. Add mussels, bring to a boil, and cover. Cook for about 4 minutes or until mussels open. Serve immediately in bowls.
3. Tip: Serve mussels with pasta or rice, or make garlic bread!
|
|