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Creamy tomato and basil mussels - Wed, 17th Dec 2008
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Dead easy, simple and pretty quick - this is particularly good for a lunch, or something casual. Serve a great big pot of mussels on the table, and let people serve themselves. Be sure to have plenty of fresh crusty bread on hand to soak up the juice!

Needs:
1 kg black mussels, cleaned and beards removed 1 can diced tomates
1 onion, finely chopped 2 or 3 cloves garlic
A glass of white wine 1/2 cup cream
a few flakes of dried chilli (if desired) Salt, pepper and sugar to taste
1 bunch of fresh basil, chopped roughly 1tsp each of dried basil and oregano
Olive oil

Saute the onions and garlic in olive oil, then add the tomatoes, white wine and dried herbs. Bring to the boil, then add the cream and season with salt pepper and sugar. Cook for 15 minutes or so to reduce to a slush. Add the mussels and cover with a lid. Steam for a few minutes or until mussels are done. Discard any mussles that don't open. Stir through the chopped basil and serve with crusty bread.


21st Oct 2017
   

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