Tomato Basil Mussels with Garlic Toast

• 2 pounds mussels, cleaned and debearded
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 medium onion, chopped
• 1 can (28 ounces) crushed tomatoes
• 1/2 cup dry white wine
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste
• 4 slices rustic bread
• 2 tablespoons unsalted butter
• 2 tablespoons grated Parmesan cheese (optional)

Steps

1. 1 In a large pot, heat olive oil over medium heat. Add garlic and onion; cook until softened.
2. 2 Pour in crushed tomatoes, white wine, basil, red pepper flakes, and season with salt and pepper. Stir to combine.
3. 3 Add mussels to the pot, cover, and cook until mussels open, about 5-7 minutes. Discard any unopened mussels.
4. 4 While mussels cook, toast bread slices until golden. In a small pan, melt butter and sauté minced garlic until fragrant.
5. 5 Spread garlic butter on toast and sprinkle with Parmesan if using.
6. 6 Serve mussels in deep bowls with garlic toast on the side for dipping.

Equipment

• Large pot with lid
• Toaster or skillet for toast

Variations

• Add a splash of cream to the broth for a richer sauce.
• Toss in diced bell peppers or zucchini for extra veggies.

Substitutions

• Use vegetable broth instead of white wine for a non-alcoholic option.
• Substitute parsley for basil if preferred.

Pairings

• Pairs well with a chilled Sauvignon Blanc.
• A crusty baguette complements the dish beautifully.

Nutrition

Tips

• Scrub mussels thoroughly and discard any with broken shells before cooking.
• For a heartier meal, serve with crusty bread or over pasta.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop.

Freezing: Does not freeze well due to the texture of the mussels.

Serving Suggestions

• Serve with a crisp white wine and a side of arugula salad drizzled with lemon vinaigrette.

FAQ