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Tuesday Night Mussels with Tomato & Basil

June 27, 2012

I’ve been meaning to start a “Tuesday Night” tag for awhile now (even though these were made on a Sunday). In a family with two kids and two working journalists, it can be a real challenge on a weeknight to put supper on the table at a reasonable hour. These will be recipes that can be done in a minimal amount of time, with a minimal amount of active participation by the chef.

This particular recipe was so delicious, we tried it again two days later. You don’t have to limit this to weekday nights.

Tuesday Night Mussels with Tomato & Basil

About 3 lbs mussels, rinsed, scrubbed and debearded if necessary
2 tbsp olive oil
1 shallot, chopped
3-4 cloves garlic, minced
1 can (540 ml) stewed tomatoes, chopped (I used one of the “flavoured” cans with Italian seasoning, which does kind of feel like cheating, but worked out really well. If you’re using plain stewed tomatoes, try adding 1 tbsp each of dried oregano and basil, and 1/2 tsp dried fennel, or whatever seasonings you like)
1/2 cup white wine
bay leaf
1 bunch of fresh basil, roughly chopped
baguette (you’ll really want this to soak up the sauce)

1. Warm the olive oil in a dutch oven. Add the shallot and garlic and toss until aromatic, about 30 seconds.

2. Add the chopped, stewed tomatoes, the wine, and the bay leaf. Bring to a boil, then reduce to a simmer until liquid has reduced to about half, around 10 minutes.

3. Add the mussels. Cook, covered, until all the mussels have opened, the flesh is firm and pulls easily away from the shells, about eight minutes. Stir the mussels periodically to ensure even cooking.

4. Remove from heat. Add the basil and stir. Serve with the baguette.

TIP: As you’re eating, remember to discard any mussels that would not open.

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2 Comments
  1. Try Thai basil, kaffir lime leaves and lemongrass…LOVE mussels!

  2. Will do Sue-On. Though I may have to grow my own Thai basil….

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