Mussels with Tomatoes, Corn and Basil

I am headed to Newport, Rhode Island tomorrow and I’ve got shellfish on my mind. I might even turn into a bowl of clam chowder by the end of the weekend but only time will tell.

I know so many people who only order mussels when they’re out to eat but they take seconds to cook up plus they elevate a normal night eating at home into something special. This meal is sure to summon in fresh summer time flavors and is a perfect appetizer or dinner for one. That’s right, belly up to the dinner table and this dish can be all yours, I think I scarfed these down in less than 10 minutes.

Mussels with Tomatoes, Corn and Basil
Prep time
Cook time
Total time
Serves: 2
  • 1 lb mussels, cleaned
  • 1 Tbs extra virgin olive oil
  • ½ onion, diced
  • 1 garlic clove, sliced thin
  • 10 cherry tomatoes, quartered
  • 1 corn on the cob, kernels removed
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ c dry white wine (pinot grigio or sauvignon blanc)
  1. In a deep pot, heat evoo on medium low and add in the onions and garlic. Season with ½ teaspoon of salt and sweat the vegetables for 5 minutes.
  2. Add in the cherry tomatoes and corn. Press on the tomatoes with the back of your wooden spoon to break them up a bit and get the juices flowing.
  3. Season with the other ½ teaspoon of salt and the black pepper. Cook for 5 more minutes.
  4. Increase heat to medium high and add in the white wine. Cook off for 3 minutes.
  5. Toss in the cleaned mussels and cover the pot to steam them open. It should take 3-4 minutes.
  6. Discard any mussels that don't open and serve immediately with a piece of crusty bread.

I have a love/hate relationship with Justin Bieber but now that I’ve heard Lydia Loveless’s cover of his song, “Sorry,” I think I’ve been converted. It is seriously so good, listen up below!

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