Sunday Dinner--Tomato-Basil Mussels

Decided to mix up the oven chicken and the tireless Mexican burritos with my corn and black bean pico de gallo. Not saying there bad, but this guy needs a little more excitement in the kitchen than opening up cans from the pantry and chopping onions.

So after browsing the internet for Sunday dinner ideas. Decided to give mussels a shot. Browsed a couple of recipes and walked out of the door with my bike and and shopping bag to head to the Marina Safeway, also know as the legendary "Date-way". Legendary Date-Way

So here I am back at the casa with the following:

Ingredients:

- 1 Tablespoon of olive oil
- Handful of basil (give or take)
- 4 Roma tomatoes
- 4 cloves of garlic
- parsley
- 4 shallots
- 1 pound of fresh live mussels
- 1 bottle of white wine (2.50 buck chuck, formerly known as 2 buck chuck.

Prep:



Wash mussels under cold water and scrub with a rough brush of some kind. Make sure to throw away any mussels that are not sealed shut.

**Note: Oven hot baguettes are highly recommended. I prefer to bake my own with  dough I make early Sunday afternoons. But one from the store will work if you don't have the time


Remove all barnacles and the beard (the strings that are connected). *Do not let the mussels sit in tap water because it will kill the mussel and they will open.




For instructional video: Click here

Chop shallots and garlic. Heat olive oil on med-high heat on stove. Add shallots and saute until translucent or for about 4-5 minutes and add garlic. Add tomatoes and wine and bring to boil. Reduce heat and let cook for 10 minutes. Add mussels and cover and cook for additional 5 minutes or until all of the mussels have opened.


**Note: Don't add basil and parsley while cooking ^^ Rookie mistake.




Add chopped basil and parsley and serve!

Buon Apetit!