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Mussels steamed with white wine, tomato and basil
Ingredients
(serves 4 as an entree)
- 1 kg mussels, scrubbed and de-bearded
- 1 onion finely diced
- 3 cloves garlic, finely diced
- 1-2 long dried chilli
- A splash of white wine
- 2 bay leaves
- 3 tomatoes, chopped
- zest and juice from 1 lemon
- ½ bunch parsley chopped
- ½ bunch basil, torn
- Olive oil
- Salt & pepper
- Crusty bread to serve
- 1 cup cooked pearl barley
Method
Sautee the onions and garlic in olive oil with a pinch of salt until soft and translucent. Turn the heat up and add the chilli, bay leaves, lemon zest and mussels and toss well. Add a splash of white wine and the tomatoes and cover with a lid. After a minute of cooking, lift the lid and check to see that most of the mussels should have started to open. Add the pearl barley. Pour in the lemon juice, a good amount of olive oil, the parsley, basil and a good grind of pepper. Serve straight away with plenty of crusty bread.