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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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This recipe is based on the steamed mussels that you get at Hurricane's restaurant in Kennebunkport, ME. Although this is good and comes close, nothing compares to eating them at Hurricane's with their warm crusty bread to soak up the broth. However, if you can't get to Maine, this is the next best thing . . . Ingredients:
2 lbs fresh mussels, from penobscot (or other maine) |
1 medium onion, diced |
1 large tomato, seeded and diced |
2 tablespoons capers |
1 tablespoon extra virgin olive oil |
2 tablespoons butter |
1 teaspoon garlic, chopped |
1 cup white wine |
4 fresh basil leaves, sliced thinly or chiffonade |
Directions:
1. Rinse and debeard mussels, discarding any with open shells.
2. Place oil and butter in a large saute pan and place over medium heat until butter has melted. Add onion and saute until transparent.
3. Add the remaining ingredients (except the basil). Cover and cook over medium-high heat for 8 minutes, or until all the shells have opened.
4. Add basil and stir, until it has wilted. Divide mussels into 4 bowls, top with broth and serve with lots of crusty bread for dipping.
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