Penobscot Bay Mussels
photo by WorkingMom2three
- Ready In:
- 17mins
- Ingredients:
- 9
- 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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RECIPE SUBMITTED BY
WorkingMom2three
Chelmsford, MA
<p>Given name is Lynne, married, mom of three beautiful and wonderful children, B-G-G - ages (in 11/2008) 12, 7, and 3. I work full time, so I have a very busy life. DH won't cook, so I'm always looking for 30 minute meals (and not of the Rachel Ray type - most of hers are too much work!). <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>