Mussels in Tomato-Basil Wine Sauce

Yield: Makes 4 servings

Ingredients

• 3  tablespoons  olive oil
• 1  small onion, chopped
• 6  garlic cloves, minced
• 1  cup  dry white wine
• 2  large tomatoes, coarsely chopped
• 3  pounds  fresh mussels, scrubbed
• 1/4  cup  chopped fresh basil
• 2  teaspoons  grated lemon rind
• 1/4  teaspoon  freshly ground black pepper
• 2  tablespoons  butter
• Warm, crusty bread

Preparation

Heat olive oil in a large, deep skillet over medium-high heat; add onion and garlic, and sauté 3 to 5 minutes or until tender. Add wine and tomatoes, and bring to a boil. Add mussels; cover and cook 3 to 5 minutes or until mussels open. Discard any unopened mussels.

Remove mussels with a slotted spoon, and place in serving bowls. Add basil, lemon rind, and pepper to liquid in pan; add butter, and swirl in pan until melted. Spoon sauce over mussels. Serve immediately with warm, crusty bread.

Pour: Donnafugata Chiaranda, DOC Contessa Entellina, Sicily ($25). With notes of peach, butterscotch, and spice, this Chardonnay/Ansonica is a good choice for the rustic-style meal.