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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is one of our favorite Sunday afternoon pre dinner post brunch dishes - serve it with a nice crusty Italian bread and a few glasses of white wine and its a dish to make you smile Ingredients:
1 cup onion (diced) |
2 tablespoons extra virgin olive oil |
4 tablespoons garlic (minced add more if you like) |
1/2 teaspoon red pepper flakes (change to your taste) |
1 bay leaf |
1 teaspoon salt (kosher to taste) |
1 teaspoon pepper (fresh ground) |
4 ounces tomatoes (diced, del monte) |
1 teaspoon basil |
1 1/2 cups wine (white pinto girgio) |
2 lbs mussels (we use the prince edward island when we can) |
Directions:
1. Take a large bowl and fill with cold water add mussels and 2 tbsp of flour let mussels sit in cold water for 10 - 15 minutes. Rinse in cold water.
2. In a large skillet add your olive oil, onions, bay leaf, garlic and red pepper flakes allow to sauté for 6 to 10 minutes, add salt & pepper, tomatoes and basil - cook for 3 minutes add wine and mussels and cook till mussels are opened, pour into a large bowl and serve with a large slice of hard crusty Italian bread and a glass of pinto girgio - enjoy.
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