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3 lbs fresh mussels
2 TB salted butter
2 TB extra virgin olive oil
1 cup onion, chopped
6 cloves garlic, minced
2 TB lemon juice, freshly squeezed
½ cup plum tomatoes, chopped canned, drained well
⅓ cup flat-leaf parsley, freshly chopped
1 cup white wine, good quality
3 tsp kosher salt
1 tsp black pepper, freshly ground
2 TB basil, freshly chopped
lemon wedges, for serving
Instructions
Soak mussels in water for 30 minutes to clean. Drain very well (excess water will affect broth.) Use fingers to pluck off the beard from mussels, if they haven’t already been removed. Discard any mussels whose shells aren’t tightly shut. Towel dry all cleaned mussels.
In a large non-aluminum stockpot or Dutch oven, heat butter and olive oil over medium heat. Add onions and cook 4 minutes. Add garlic and stir 2-3 minutes or until garlic/onions are translucent. add lemon juice, drained tomatoes, parsley, wine, salt, and pepper. Bring to a boil and boil 3 minutes uncovered (sauce will be reduced.)
Add the mussels, stir to coat, and cover pot. Cook over medium heat for 5-6 minutes or just until all mussels are opened, shaking a few times during cooking to distribute heat. Do not overcook.
Once most of the mussels are opened, they’re done. Immediately remove from heat. Use tongs to pluck out all opened mussels, placing them in a serving bowl. Discard any that never opened.
Pour wine sauce with chopped veggies over the mussels. Sprinkle with freshly chopped basil. Serve immediately with fresh lemon wedges.
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