Mussels with Tomatoes, Corn and Basil
Author: Keys to the Cucina
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)
- 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.
- 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.
- Season with the other ½ teaspoon of salt and the black pepper. Cook for 5 more minutes.
- Increase heat to medium high and add in the white wine. Cook off for 3 minutes.
- Toss in the cleaned mussels and cover the pot to steam them open. It should take 3-4 minutes.
- 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/
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