Recipe: Steamed Mussels with Roasted Tomatoes, White Wine and Basil

By David Harbilas

Steamed mussels are as basic as it gets: put them in a pot with some white wine, garlic and butter and cook until they open.

Sometimes it’s good to add a little something extra, and most often on restaurant menus that means tomatoes.

Diced, raw tomatoes add acidity, but roasted tomatoes give a slow-cooked flavor to something that requires little assembly after the initial preparation.

Serves 4

• 2 pounds mussels, cleaned
• 6 plum tomatoes
• Extra virgin olive oil
• About 1 tablespoon sugar
• About 1 tablespoon fresh thyme leaves Read the rest of this entry »