| Prep: 20 mins | Cook: 35 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 382 | 14g | 3g | 24g |
| sugars | fibre | protein | salt |
| 9g | 2g | 28g | 1.86g |
Why I Love Canadian Mussels in Tomato-Basil Sauce
Every so often, a recipe comes along that truly captivates your senses and reminds you of the delicate balance of creativity and tradition in cooking. Today, I’ll be talking about a dish that has stolen my heart, a Canadian classic named Mussels in Tomato-Basil Sauce. This dish, while seeming modest in its simplicity, sings an enchanting melody of flavors that you won’t soon forget.
Midwestern Touch and Inspiring Chefs
Though I was born and raised in the heart of Nebraska where the easy comforts of corn casseroles and beef stews nourished our souls, the world of food is beautifully boundless. Venturing into different cultures later in life introduced me to an ocean of gastronomic wonders. A particular inspiration came from the legendary Canadian [chef Michael Smith](https://www.chefmichaelsmith.ca/). His passion for ocean-to-table cooking and the magic he creates with fresh seafood touched my culinary soul and challenged me to step out of my comfort zone and experiment more.
A Symphony of Flavors and Pairings
This Mussels in Tomato-Basil Sauce recipe, though distinctly Canadian, shares a kinship with various dishes around the world, thanks to its universal ingredients. It reminds me of the Italian ‘Cozze alla Marinara’ or Mussels in Tomato Sauce. It’s the simplicity of fresh seafood, piquant tomato, and fragrant basil that unites these recipes despite the geographical distance between them.
As for pairings, if there’s one thing I’ve learned in the kitchen, it’s that bread and mussels are a match made in gastronomic heaven. A crusty baguette or some warm, fluffy garlic bread would enhance this already stunning recipe. And of course, you can always pair it with a glass of the dry white wine used in cooking it, these flavors effortlessly complement each other.
In the end, what makes me love this recipe is its ability to embrace simplicity and highlight it in the most delicious way. The mussels, briny and tender, combined with a robust tomato-basil sauce – it’s rustic yet sophisticated, simple yet elegant. As I have found over my years in the kitchen, it’s often these seemingly humble recipes that embrace fresh ingredients and straightforward cooking methods that truly impress.
What You’ll Need
- 3 lbs fresh mussels
- 2 tablespoons olive oil
- 1 cup finely chopped onions
- 4 cloves garlic, minced
- 2 cups dry white wine
- 1 can (28 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 bunch fresh basil, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 red chili pepper, finely chopped (optional)
Method
Step One
Begin by cleaning the mussels. Make sure to scrub the shells thoroughly under cold running water and pull out the beards. Discard any mussels that are open and do not close when tapped.
Step Two
In a large pot, heat the olive oil over medium heat. Add the finely chopped onions and minced garlic to the pot. Cook the mixture for about 5 minutes, or until the onions become translucent.
Step Three
Pour in the dry white wine and bring it to a boil. Allow it to simmer for around 10 minutes, or until the wine has reduced by half.
Step Four
Add the diced tomatoes and tomato paste to the pot. Stir the mixture to incorporate the paste into the sauce. Reduce the heat to low and let the sauce simmer for around 15 minutes to allow the flavors to meld.
Step Five
Next, mix in the chopped fresh basil, salt, ground black pepper, and the finely chopped red chili pepper – the pepper is optional depending on your taste preference for heat.
Step Six
Add the mussels to the pot and give everything a good stir so that the mussels are coated with the sauce. Cover the pot and cook on medium heat for around 10 minutes, or until all the mussels have opened. Remember to discard any mussels that do not open.
Step Seven
Once cooked, carefully transfer the mussels to a large serving bowl. Pour the sauce over the mussels, making sure to scoop up plenty of tomatoes and onions.
Serve the Mussels in Tomato-Basil Sauce immediately while hot. Enjoy with some crusty bread or over pasta.
