30 minutes
A flavorful Mediterranean dish featuring mussels steamed in white wine and a rich tomato-basil sauce, served over delicate cappellini or angel hair pasta.
cups
Fresh Basil, chopped
cups
cups
to taste
to taste
0 lb
Angel Hair Pasta, cooked
cups
1. Steam the Mussels
Begin by steaming the mussels with the white wine in a large pot. Place the mussels in the pot, pour in the wine, and cover with a lid. Allow the mussels to steam until they open up, which should take just a few minutes. Once the mussels have opened, remove them from the pot using tongs or a slotted spoon. Set the mussels aside, leaving the broth in the pot.
2. Prepare the Tomato-Basil Sauce
Add the canned crushed tomatoes to the pot with the remaining broth. Pour in the olive oil and bring the mixture to a simmer. Let it cook for about 10 minutes, stirring occasionally, until the sauce thickens and can coat the back of a spoon.
3. Season the Sauce
Season the sauce with salt and pepper to your taste. Then, return the mussels to the pot, stirring gently to coat them well with the tomato-basil sauce.
4. Serve
To serve, place a generous portion of cooked cappellini or angel hair pasta on each plate or in bowls. Spoon the mussels and sauce over the pasta. Finally, sprinkle the chopped fresh basil over the top. Enjoy your Mediterranean Mussels in Tomato-Basil Sauce immediately.
The freshness of your mussels is paramount. Look for mussels that are closed, or that close when you tap them. They should smell like the sea, not fishy. If you can, find a reputable fishmonger and get the mussels the day you plan to cook them.
Add the mussels to the hot sauce and steam just until they open, about 3-5 minutes. Avoid overcooking to prevent tough, chewy mussels.
Soak your mussels in a bowl of cold water with a bit of flour for about 30 minutes to expel sand or grit. Then, scrub with a stiff brush under running water and remove the beards.
Opt for ripe, fresh tomatoes or high-quality canned San Marzano tomatoes for sweetness and low acidity. Crush by hand or with a food mill for a textured sauce.
Serve with slices of toasted crusty bread rubbed with garlic and drizzled with extra-virgin olive oil to sop up the sauce.
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