Sautéed Mussels Recipe
white wine, garlic, tomatoes, basil, and cream
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Ingredients
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Seafood
Produce
Liquids
Spices
Fats
Method
Preparation
Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells with a brush to remove any debris. Discard any mussels that are open and do not close when tapped.
Chop the Vegetables
Mince the garlic and halve the cherry tomatoes. Tear the basil leaves into smaller pieces for better distribution in the dish.
Cooking
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
Add Tomatoes and Wine
Add the halved cherry tomatoes to the skillet. Cook for another 2-3 minutes until the tomatoes start to soften. Pour in the white wine and bring to a gentle simmer.
Cook the Mussels
Add the cleaned mussels to the skillet, covering it with a lid. Allow the mussels to steam for 5-7 minutes or until they have opened up. Discard any mussels that remain closed.
Finish with Cream and Basil
Once the mussels are cooked, reduce the heat to low. Stir in the heavy cream, salt, and black pepper. Add the torn basil leaves and stir gently to combine. Cook for an additional 1-2 minutes until heated through.
Serving
Plate the Dish
Serve the sautéed mussels in bowls, spooning the sauce over them. Garnish with additional basil leaves if desired.