You tell us:

If you were forced to choose, which would you go without:?
Food 23.21 %
Wine 76.79 %
( 336 Votes)
For a two-course meal, would you prefer dessert or entree?
Dessert 44.94 %
Entree 55.06 %
( 316 Votes)

- Podcasts
- News

Enter your email address:

Delivered by FeedBurner



Creamy tomato and basil mussels - Wed, 17th Dec 2008
Printer Friendly Version

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!

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.

18th Mar 2018

Our top 5's:

Dave and Alicia's Best :
  1 : Tetsuya's
  2 : Attica
  3 : Vue de Monde
  4 : Bistro Guillaume
  5 : Rockpool Bar and Grill
Lachie & Sarah's Picks :
  1 : Attica
  2 : Jacques Reymond
  3 : The Lake House
  4 : Pearl
  5 : Matteo's

Quick Links:

News Archives:
  Feb 2018
  Jan 2018
  Dec 2017
  Nov 2017
  Oct 2017
  Sep 2017
  Show all


Leave a comment:
(Will not be displayed)
Alert me to replies to my post (Email req'd)
Type the word in the image:

Reload Image





All content copyright © 2008 Gourmet Husbands. For privacy statement, please click here