Tomato Basil Mussels Served Over Pasta
Mussels are a natural powerhouse of nutrition. That’s reason enough to eat more blue mussels. But try telling that to kids! Sneaking them nutrition in this tasty meal means you won’t have to.
2 lb fresh PEI mussels
2 tbsp olive oil
1⁄4 cup green onions, sliced
1 clove garlic, minced
19 oz can tomatoes, drained and chopped
1⁄2 cup dry white wine or chicken stock
1 tsp dried basil
1⁄4 tsp Tabasco sauce
1 tsp balsamic vinegar
1 pinch salt and pepper, to taste
6 cups pasta of your choice
- Rinse the fresh PEI mussels in tap water.
- Heat oil in a large saucepan. Add 2 tbsp (25 ml) of the onions and garlic. Sauté until softened, 1 to 2 minutes. Add the tomatoes, wine (or chicken stock), basil and Tabasco sauce and bring to a boil.
- Add the mussels. Cover and steam until mussels open, 3 to 5 minutes. Discard any mussels that do not open.
- Transfer the mussels to a serving bowl. Stir vinegar into the tomato mixture and season with salt and pepper to taste. Pour over mussels and sprinkle with remaining onion. There are two options with this recipe – remove mussel meat and add to the sauce or add the whole mussels to the sauce.
- Serve with pasta.