Mussels with Tomatoes and Basil

Method

• How to Make Mussels with Tomatoes and Basil
• Rinse mussels under cold running water, scrubbing shells clean and removing beards.
• Discard any mussels with cracked shells or that remain open after tapping.
• Dice tomatoes and chop fresh basil, setting both aside.
• Peel and finely mince the garlic cloves.
• In a large pot or deep skillet, heat olive oil over medium heat.
• Add minced garlic, stirring until fragrant but not browned, about 30 seconds.
• Add diced tomatoes to the garlic and olive oil, cooking gently for 2–3 minutes.
• Pour in the dry white wine; bring the mixture to a simmer.
• Increase heat to high and add the cleaned mussels to the pot.
• Cover the pot with a lid and steam mussels for 4–5 minutes, shaking the pot occasionally.
• Check mussels after 4 minutes; remove any open shells to a bowl to prevent overcooking.
• Continue steaming closed mussels up to 2 additional minutes, transferring any that open.
• Discard any mussels that do not open after cooking.
• Stir chopped basil into the tomato mixture and season with salt and freshly ground black pepper to taste.
• Return the cooked mussels to the pot and toss gently to coat with sauce.
• Serve mussels in bowls, ladling tomato-basil broth over top.
• Garnish with additional fresh basil if desired and serve immediately.