3 Tbsp. olive oil1 small onion, chopped6 garlic cloves, minced1 cup dry white wine2 large tomatoes, coarsely chopped3 lbs. fresh mussels, scrubbed1/4 cup chopped fresh basil2 tsp. grated lemon rind1/4 tsp. freshly ground black pepper2 Tbsp. butter
Warm, crusty bread
1. Heat olive oil in a large, deep skillet over medium-high heat. Add onion and garlic and saute 3 to 5 minutes until tender. Add wine and tomatoes and bring to a boil. Add mussels. Cover and cook about 5 minutes or until mussels open. If any remain unopened, discard.
2. Removed mussels with a slotted spoon and place in serving bowls. Add basil, lemon rind, and pepper to liquid in pan, add butter and swirl until melted. Spoon sauce over mussels. Serve immediately with bread.
Recipe adapted from Jackie Mills, Coastal Living