Mussels from Perricone’s

By grammadot

Ingredients

• 1/4 cup olive oil 1 tablespoon chopped garlic 12 large mussels 1 cup white wine 1/4 cup lemon juice 1/2 cup chopped tomato 1/2 bunch chopped parsley 1/2 bunch chopped basil 1/2 cup tomato sauce Salt and black pepper, to ta

Details

Servings 1
Adapted from eedition.sun-sentinel.com

Preparation

Step 1

1 Using a large saute pan over medium heat, add the oil and garlic and saute for a few seconds. Garlic should not start to brown.

2 Quickly add mussels and saute for a minute. Turn heat to high and carefully add wine and lemon juice. This might flame up in the pan. After 30 seconds, add tomato, parsley, basil and sauce. Season with salt and pepper, to taste. Continue to saute for a couple of minutes, until the mussels open. Covering the pan with a lid will speed the process. Once the mussels have opened, they are ready to eat. Discard any that do not open.

Makes 2 servings.