Ingredients
1 cup dry white wine
4 sprigs fresh parsley, plus 1/2 cup fresh parsley, chopped
3 teaspoons, plus 1 teaspoon dried basil
2 pounds mussels, debearded and rinsed (follow package instructions)
2 Tablespoons olive oil
3 cloves garlic, minced
1/8 teaspoon ground red pepper (or to taste)
1 (28 ounce) can chef’s cut tomatoes
1 Tablespoon GOLDEN BLOSSOM HONEY
1/2 teaspoon salt (or to taste)
Honey Tips
Honey Is One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
Directions
Combine wine, parsley sprigs, and 3 teaspoons basil in a pot. Bring to a boil over high heat and add mussels. Reduce heat, cover and let steam for approximately 2 minutes, shaking pot once or twice. Continue to steam; as mussels being to open, transfer each one to a bowl. After about 5 minutes, discard any unopened mussels. Drain broth through a fine sieve and set aside.
Meanwhile, in a large pan, saute garlic and red pepper in olive oil until garlic is lightly browned. Do not overcook. Add tomatoes, honey, salt, 1/2 cup parsley, 1 teaspoon basil, and reserved broth. Cook until sauce thickens, about 20 to 25 minutes, stirring occasionally. Add mussels to sauce and heat through. Serve piping hot with crusty bread.
Serves: 2.
Meanwhile, in a large pan, saute garlic and red pepper in olive oil until garlic is lightly browned. Do not overcook. Add tomatoes, honey, salt, 1/2 cup parsley, 1 teaspoon basil, and reserved broth. Cook until sauce thickens, about 20 to 25 minutes, stirring occasionally. Add mussels to sauce and heat through. Serve piping hot with crusty bread.
Serves: 2.
