Mussels with Tomatoes, Corn and Basil
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 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)
Instructions
  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.
Recipe by Keys to the Cucina at https://keystothecucina.com/2017/05/12/mussels-with-tomatoes-corn-and-basil/