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Steamed Mussels in Tomatoes & Wine Serves: 4
Ingredients:
2 pounds mussels
2 cups white wine
1 (14½-ounce) can Italian-style chopped tomatoes
½ stick butter, cut into quarters
4 cloves garlic, roughly chopped
¼ cup fresh basil leaves, loosely packed and roughly chopped
2 shallots, roughly chopped
Directions:
1. Rinse and scrub mussels in cold water.
2. Fill large stock pot 1-inch deep with water and add mussels.
3. Bring covered pot to boil on High (425˚F) for 5-7 minutes, or until shells open.
4. Drain half of cooking liquid and reserve remaining liquid in pot with mussels.
5. Discard any mussels that did not open.
6. Add remaining ingredients and cook on Medium-Low (175˚F) for
15 minutes.
7. Serve mussels in large bowl with hot crusty bread and salad.
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