Emily'S Mussels In Wine

1. 1

   With a stiff brush, scrub mussels with running cold water to remove sand or beards.

2. 2

   In a 5-quart Dutch oven or saucepot, over medium heat, in hot oil, cook onion and garlic until tender.

3. 3

   Stir in tomatoes with their liquid, wine and basil.

4. 4

   Then heat to a boil over high heat.

5. 5

   Add mussels and once again heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, until mussels open, about 5 minutes.

6. 6

   Serve with bread and salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.