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 Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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.
