Prep 15 mins
Cook 30 mins
This is one of our favorite Sunday afternoon pre dinner post brunch dishes - serve it with a nice crusty Italian bread and a few glasses of white wine and its a dish to make you smile
- 1 cup onion (diced)
- 2 tablespoons extra virgin olive oil
- 4 tablespoons garlic (minced add more if you like)
- 1⁄2 teaspoon red pepper flakes (change to your taste)
- 1 bay leaf
- 1 teaspoon salt (kosher to taste)
- 1 teaspoon pepper (fresh ground)
- 4 ounces tomatoes (diced, del monte)
- 1 teaspoon basil
- 1 1⁄2 cups wine (white pinto girgio)
- 2 lbs mussels (we use the prince edward island when we can)
- Take a large bowl and fill with cold water add mussels and 2 tbsp of flour let mussels sit in cold water for 10 - 15 minutes. Rinse in cold water.
- In a large skillet add your olive oil, onions, bay leaf, garlic and red pepper flakes allow to sauté for 6 to 10 minutes, add salt & pepper, tomatoes and basil - cook for 3 minutes add wine and mussels and cook till mussels are opened, pour into a large bowl and serve with a large slice of hard crusty Italian bread and a glass of pinto girgio -- enjoy.
Yummo! Made all exactly as directed other than used 4 small vine ripened tomatoes. Great flavor and great aroma while cooking.
Mussels, mussels, mussels, this is the dish that had "Longmeadow Farm" wishing we had a mussel farm. Perfectly delightful, savory, amazing taste.......so easy to put together, so easy to devour. In expensive too! We also used "Prince Edward" mussels, they were big robust, and only were enhanced by the wonderful tomatoes, garlic, basil and wine. I had a fresh loaf of bread that just came out of the oven and used this to sop up all the juice. My goodness mussels should only be prepared this way on the farm. Truly delicious! Thank you, Ravenseyes!