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Please
click for copy 4 servings: 2
½-kg fresh mussels ½-cup
chopped shallots 1-cup
dry white wine 4
cloves garlic fine minced 3-tablespoons
olive oil 1-can
796g whole plum tomatoes 2-tablespoons
chopped basil leaves 1-tablespoon
fresh chopped parsley 1-tablespoon
cornstarch diluted with cold water ¼-teaspoon
chilli pepper flakes 4-sprigs
of fresh basil for garnish |
Preparation method: Clean mussel’s beards and soak them in cold water for fifteen minutes. Rinse with plenty of cold water and drain in a colander. In large saucepan with heavy bottom, heat oil and sauté shallots lightly Add garlic, parsley, chopped basil and chilli flakes. Simmer for 3' minutes add tomatoes, breaking them with your thumbs. Stir and add mussels, wine cover and simmer for 5' minutes or until mussels are open and heated evenly. Discard those that are not open. Place prepared mussels in 4 deep dishes and immediately thicken sauce with the cornstarch and pour it over the mussels. Garnish with basil sprigs and serve immediately. |
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Cook with fresh ingredients and pure Greek virgin olive oil |
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