INGREDIENTS
1 TBSP. olive oil
1 small onion, chopped
4 cloves garlic, sliced
¼ tsp. red-pepper flakes
¾ cup dry white wine
4 dozen mussels, scrubbed and debearded
2 cups halved cherry tomatoes
¼ cup basil leaves, chopped
DIRECTIONS
Heat oil in large skillet over medium heat.
Add onion, garlic, and red-pepper flakes and cook until softened.
Add wine; simmer until reduced by ¼, about 5 minutes.
Add mussels and tomatoes. Bring to a boil.
Simmer, covered, stirring occasionally, until mussels open, about 5 minutes. (Discard any unopened mussels after 10 minutes).
Transfer mussel mixture to serving bowl; stir in basil.
Season to taste with salt and pepper.
Serves 4.
