500 g mussels
2 tbsp olive oil
4 cloves garlic, finely chopped
2 shallots, finely chopped
8 plum tomatoes, peeled and chopped
175 ml red wine
salt and freshly ground black pepper
15 g pack fresh basil
2 tbsp olive oil
4 cloves garlic, finely chopped
2 shallots, finely chopped
8 plum tomatoes, peeled and chopped
175 ml red wine
salt and freshly ground black pepper
15 g pack fresh basil
method
1. Clean the mussels by scraping off any barnacles, detaching any beards and scrubbing the shells. Discard any open mussels that do not close when lightly tapped. Put to one side in a bowl of salted cold water.
2. Heat the oil in a heavy based pan and saute the garlic and shallots until soft.
3. Stir in the tomatoes and wine and reduce gently.
4. Season to taste.
5. Cook the mussels according to the instructions on the pack.
6. Serve the mussels on top of the tomato sauce sprinkled with the basil leaves.
2. Heat the oil in a heavy based pan and saute the garlic and shallots until soft.
3. Stir in the tomatoes and wine and reduce gently.
4. Season to taste.
5. Cook the mussels according to the instructions on the pack.
6. Serve the mussels on top of the tomato sauce sprinkled with the basil leaves.
serving amount
serves 4
rate this recipe
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