Diary of a Chef · Just Chefn Around

Mussels with Tomatoes, Garlic, and Basil

Name: Mussels with Tomatoes, Garlic, and Basil
Total time: 20 min
Yield: 1 portion
Ingredients: ½ lb live mussels, washed and debearded; ½ cup white wine or water; 2 tbsp whole butter; 2 tsp garlic, minced; ½ cup tomato concassé; 2 tbsp basil, chiffonade (reserve 1 tbsp to garnish); 1 pinch cayenne; salt and pepper; 1 tsp parsley, minced

20 minutes · 1 portion

By Diary of a Chef · from French Classics

Ingredients

½ lb live mussels, washed and debearded
½ cup white wine or water
2 tbsp whole butter
2 tsp garlic, minced
½ cup tomato concassé
2 tbsp basil, chiffonade (reserve 1 tbsp to garnish)
1 pinch cayenne; salt and pepper
1 tsp parsley, minced

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Instructions

1Load the pot

Mussels, wine, butter, garlic, concassé, cayenne, salt, and pepper into a small pot with a tight lid.
2Steam open

High heat to a boil; steam 3–4 minutes until the mussels open and release their liquor.
3Finish and bowl

Stir in parsley; check seasoning. Mussels into a soup plate, liquor spooned over, reserved basil on top. Serve immediately.

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Drop your email — recipes like this, plus the app that cooks them with you, timers and all.