Barbaras Mussels

1. 1

   Rinse and scrub the mussels in cold water.

2. 2

   Fill a large pot 1-inch deep with water and bring to a boil.

3. 3

   Add the mussels and boil gently until the shells just open, 5 to 7 minutes.

4. 4

   Pour off half the liquid and keep rest of the liquid in the pot with the mussels.

5. 5

   Discard any mussels that did not open.

6. 6

   Add the wine, tomatoes, butter, garlic, basil, and shallots, and cook slowly on low heat (keep stirring occasionally) for about 20 minutes.

7. 7

   Serve the mussels in a large bowl with hot crusty bread and salad.

8. 8

   *For plumper, more succulent mussels, place the mussels in a pot of cold water and stir in 1/2 cup flour; refrigerate for 4 hours or overnight.

9. 9

   Drain the mussels and rinse in cold water.

10. 10

    **This may sound like too much garlic but it really isnt.

* Per serving · 4 servings · Values may vary.

No additional tips available.