Monday, September 20, 2010

Cheesy Tomato Basil Mussels

This is a really simple and delicious appetizer that looks terrific on a plate, plus the shell acts as a spoon. 

35  small black mussels (500g)
1/2 cup of dry white wine
2 tablespoons of water
1 medium onion, chopped finely
2 cloves garlic, crushed
1 tomato, finely chopped
2 tablespoons chopped fresh basil leaves
1/2 cup coarsely grated mozzarella cheese
Scrub mussels, remove beards, discard any open ones that don’t close when you squeeze them. Heat wine in a large saucepan, add mussels; cook, covered, over high heat about 5 minutes or until mussels open.
Drain; discard liquid. Place each mussel in half of a shell, place on a baking tray.
Cook the water, onion and garlic in medium frying pan, stirring until onion is soft. Add the tomato, bring to a boil; simmer, uncovered, about 10 minutes or until mixture is thickened, stir in the basil.
Spoon the tomato mixture over the mussels, sprinkle with cheese. Grill under the over broiler until cheese is browned lightly.
Variation: Try different cheeses/smoked mozzarella works great to.

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