Penobscot Bay Mussels
Ready In: 17 mins
Serves: 4
Ingredients
- 2 lbs fresh mussels, from Penobscot (or other Maine)
- 1 medium onion, diced
- 1 large tomatoes, 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
- Rinse and debeard mussels, discarding any with open shells.
- Place oil and butter in a large saute pan and place over medium heat until butter has melted. Add onion and saute until transparent.
- Add the remaining ingredients (except the basil). Cover and cook over medium-high heat for 8 minutes, or until all the shells have opened.
- 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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