Mussels with Tomatoes and Saffron Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoon(s) basil, finely chopped |
4 tablespoon(s) butter, unsalted |
2 tablespoon(s) extra virgin olive oil |
2 tablespoon(s) garlic, sliced |
3 large yellow tomatoes |
2 pound(s) mussels |
2 tablespoon(s) parsely, finely chopped |
pinch(s) salt and pepper to taste |
2 tablespoon(s) tarragon, finely chopped |
1 1/2 cup(s) white wine |
Directions:
1. Scrub, debeard and rinse mussels; set aside.
2. Heat 2 T. olive oil in large pan over medium heat until hot.
3. Add 2 T. sliced garlic and saute briefly.
4. Add mussels, 1 1/2 c. white wine, and a pinch of salt and pepper.
5. Stir, then cover and cook mussels until they begin to open, about 2 minutes. Do not overcook.
6. Using a slotted spoon, transfer mussels to platter. Discard any that do not open. Cover loosely to keep warm.
7. Simmer the mussel juices over med-high heat until reduced by about half.
8. PREPARATION OF TOMATOES:
9. Peel and cut 3 yellow tomatoes into chunks about the size of mussels. Alternately, use small tear drop or cherry size tomatoes.
10. Add tomatoe chunks to the reduced mussel juices and cook quickly; just unti they begin to color the juices, about 30 seconds.
11. Stir in the finely chopped herbs and 4 T. unsalted butter.
12. When the butter has melted, return mussels to the sauce.
13. Stir to toss and reheat. Serve immediately.
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