3 Tbsp olive oil
1 onion, chopped
6 garlic cloves, minced
1 cup Chianti wine
2 large tomatoes, coarsely chopped
3 lb fresh mussels, scrubbed
¼ cup chopped fresh basil leaves
¼ tsp pepper
2 Tbsp butter
Warm, crusty bread
Preparation: Serves 4
Heat olive oil in a large, deep skillet over medium-high heat; add onion and garlic, and sauté 3 to 5 minutes or until tender. Add wine and tomatoes, and bring to a boil. Add mussels; cover and cook 3 to 5 minutes or until mussels open. Discard any unopened mussels.
Remove mussels with a slotted spoon, and place in serving bowls. Add basil and pepper to liquid in pan; add butter, and swirl in pan until melted. Spoon sauce over mussels.
Serve immediately with warm, crusty bread.