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Categories:Viewed: 3 - Published at: 8 years ago
Ingredients
- 2 pounds mussels
- 19 ounces tomatoes
- 2 tablespoons olive oil
- 1/4 cup scallions, spring or green onions sliced
- 1 clove garlic minced
- 23 cup white wine dry
- 1 teaspoon basil dried
- 1/4 teaspoon red hot pepper sauce
Method
- Scrub mussels and remove beards.
- Discard any mussels that do not close when tapped.
- Drain, seed and dice tomatoes; set aside.
- In large saucepan, heat oil over medium heat; cook 2 tbsp of the onions and garlic for 1 minute or until softened.
- Add tomatoes, wine, basil and hot pepper sauce; bring to boil.
- Add mussels; cover and steam for 4 to 6 minutes or until mussels open.
- Discard any that do not open.
- Transfer mussels to serving bowl.
- Stir vinegar (if using) into tomato mixture; season with salt and pepper to taste.
- Pour over mussels; sprinkle with remaining onions.
