Name: Tomato Basil Mussels
Ingredients: 2 lb Mussels; 19 oz Tomatoes, can; 2 tb Olive oil; 1/4 c Green onions; sliced; 1 cl Garlic; minced; 2/3 c Dry white wine or chicken stock; 1 ts Dried basil; 1/4 ts Hot pepper sauce; 1/2 ts Balsamic vinegar (optl); Salt; Pepper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats	Sami	Seafood	2	Servings

INGREDIENTS

2	lb	Mussels
19	oz	Tomatoes, can
2	tb	Olive oil
1/4	c	Green onions; sliced
1	cl	Garlic; minced
2/3	c	Dry white wine or chicken stock
1	ts	Dried basil
1/4	ts	Hot pepper sauce
1/2	ts	Balsamic vinegar (optl)
		Salt
		Pepper

INSTRUCTIONS

Scrub mussels and remove beards. Discard any mussels that do not close when
tapped. Drain, seed and dice tomatoes; set aside. In large saucepan, heat
oil over medium heat; cook 2 tbsp of the onions and garlic for 1 minute or
until softened. Add tomatoes, wine, basil and hot pepper sauce; bring to
boil. Add mussels; cover and steam for 4-6 minutes or until mussels open.
Discard any that do not open. Transfer mussels to serving bowl. Stir
vinegar (if using) into tomato mixture; season with salt and pepper to
taste. Pour over mussels; sprinkle with remaining onions.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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