Mussels With Tomatoes, White Wine and Garlic
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
4 lb (2 kg) cultivated mussels, cleaned (about 90 to 100)
2 tbsp (25 mL) extra-virgin olive oil
1 onion, chopped
4 cloves garlic, chopped
1 carrot, chopped
1 cup (250 mL) dry white wine or vegetable stock
2 cups (500 mL) puréed canned tomatoes
Salt and pepper to taste
2 tbsp (25 mL) each, chopped fresh basil and parsley
- Rinse mussels. Discard any that seem very heavy or have cracked shells. Reserve.
- Heat oil in a large Dutch oven. Add onions and cook until fragrant (about 5 minutes), but do not brown. Add garlic and carrots, and cook for 2 to 3 minutes longer. Add wine and bring to a boil. Add tomatoes.
- Add mussels, and turn to coat well. Sprinkle with salt and pepper. Cover and cook mussels on medium-high heat for 5 minutes, or until all mussels open. Discard any mussels that do not open after another minute of cooking.
- Serve mussels in large bowls, sprinkled with basil and parsley, and with lots of crusty bread.
Imported on 2011-01-20 20:26:46 — Original ID:3829