Tomato basil mussels

2 servings

Ingredients

Quantity Ingredient
2 pounds Mussels
19 ounces Tomatoes, can
2 tablespoons Olive oil
¼ cup Green onions; sliced
1 clove Garlic; minced
⅔ cup Dry white wine or chicken stock
1 teaspoon Dried basil
¼ teaspoon Hot pepper sauce
½ teaspoon Balsamic vinegar (optl)
Salt
Pepper

Directions

Scrub mussels and remove beards. Discard any mussels that do not close when tapped. Drain, seed and dice tomatoes; set aside.

In large saucepan, heat oil over medium heat; cook 2 tbsp of the onions and garlic for 1 minute or until softened. Add tomatoes, wine, basil and hot pepper sauce; bring to boil.

Add mussels; cover and steam for 4-6 minutes or until mussels open.

Discard any that do not open. Transfer mussels to serving bowl.

Stir vinegar (if using) into tomato mixture; season with salt and pepper to taste. Pour over mussels; sprinkle with remaining onions.

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