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Quick mussels with wine and basil tomatoes

Name: Quick mussels with wine and basil tomatoes
Yield: Serves 2
Cuisine: British recipes
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 150ml dry white wine; 400g can chopped tomatoes; 2 tsp black pepper; 1 bag of fresh, live mussels (about 900g); Handful of fresh basil leaves

Published: 30 Nov 05
Updated: 18 Mar 24

These French-style mussels cooked in white wine, tomato and basil sauce taste so good, you’d never guess they only take 20 minutes to cook. Serve with thin chips, or crusty bread for soaking up the juices.

Easy
December 2005

Test kitchen approved

Serves 2
Takes 20 minutes to make

Dairy-free recipes

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Ingredients

1 tbsp olive oil
1 onion, finely chopped
150ml dry white wine
400g can chopped tomatoes
2 tsp black pepper
1 bag of fresh, live mussels (about 900g)
Handful of fresh basil leaves

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Method

Heat olive oil in a deep saucepan over a medium heat. Add onion and cook, stirring, for 3-4 minutes. Pour in white wine and cook to reduce by half. Stir in chopped tomatoes, season with black pepper and simmer rapidly for 5 minutes.
Meanwhile, prepare fresh, live mussels according to the instructions in the bag. Add to the tomato sauce along with a handful of torn basil leaves.
Cover and cook for 4-5 minutes, shaking the pan occasionally, until the mussels have opened – discard any that remain shut.

Divide between large bowls and scatter with more fresh basil. Serve with crusty bread or thin-cut chips – and plenty of napkins!

Recipe from December 2005 Issue

delicious. tips

To prepare the mussels put them in a sinkful of cold water and throw away any that stay open when you tap them. Pull away the beards (look like hair or seaweed). Scrub the shells and scrape off any barnacles. Rinse in clean cold water.