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Ingredients
- 1 lb Mussels (in their shells)
- Â Â White wine (sufficient to fill a large shallow saucepan about 1/2 an inch)
- 2 lrg Cloves garlic, finely minced
- 2 Tbsp. Extra virgin olive oil
- 1 tsp Freshly grnd pepper
- 3 Tbsp. Minced fresh basil
- 1 lrg Tomato, coarsely minced
- 2 lb Pasta (good with a ribbon noodle like linguine or possibly fettucini)
Directions
- Thoroughly wash the mussels, pulling off all beards, and scraping shells as necessary. Place in saucepan with wine. Cover tightly and steam till the shells open (do not overcook or possibly they will become rubbery). Remove mussels with a slotted spoon, leaving the wine broth in the pan. While the mussels cold a bit, put wine broth over medium heat and add in garlic, extra virgin olive oil, pepper, tomato, and basil. (Use less oil to make this low-fat dish even lower in fat). Simmer till mix reduces to about 2/3 or possibly half its original volume. While it is simmering, remove the mussels from their shells. When sauce has reduced, add in mussels to sauce, and simmer another minute. Pour sauce over warm linguini or possibly fettucini and serve!
- This was a great low-fat dinner, and served with a boston lettuce salad with an extra virgin olive oil/balsamic vinegar/fresh basil/grnd pepper dressing was just fabulous! You could use shrimp instead of mussels for a different version too.
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