Pan Stew of Shellfish and Tomatoes

Course Appetizers Total Time Under 30m

Ingredients in this Recipe

1 cup dry white wine
1 tablespoon finely chopped fresh purple or green basil
1½ pounds mussels, scrubbed and debearded
1½ tablespoons sliced garlic
1½ teaspoons finely chopped fresh flat leaf parsley
1½ teaspoons finely chopped fresh tarragon
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter (optional)
3 large yellow tomatoes, peeled and cut into chunks about the same size as the mussels
Salt and freshly ground pepper

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