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Published: Tuesday, 8/21/2001

Steamed Mussels

2 pounds fresh mussels

1/2 red onion, medium dice

1 tablespoon garlic, chopped

1 pint grape tomatoes

2 tablespoons fresh basil

3/4 cup white wine

3 tablespoons whole butter

Saute red onion, garlic, and grape tomatoes in 1 tablespoon butter. Add mussels and white wine. Cover pan and cook until mussels open. Finish with fresh herbs, remaining butter, salt, and pepper to taste.

Yield: 4 servings

Source: James Wielgopolski, Belmont Country Club executive chef



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