3 lb Prince Edward Island mussels
about 50 to 60
1/2 c dry white wine
2 1/2 c basic tomato sauce
1 c fresh basil leaves
1 c fresh bread crumbs
1/2 c extra virgin olive oil
Preheat oven to 450 degrees.
Clean and debeard mussels. Place mussels in a 12 to
14 inch saute pan or large saucepan with the wine,
cover and place over high heat to steam. Mussels
should steam open in 2 to 3 minutes. Drain mussels,
reserving liquid. Place liquid in a medium saucepan
and add basic tomato sauce. Bring to boil, lower heat
to simmer and reduce to 2 cups. Allow to cool.
Meanwhile, open mussels and remove the piece of shell
that the mussel has detached itself from. Loosen the
mussel from the second shell but leave it intact in
the shell. Lay the mussels on a large baking sheet.
Place 1/2 teaspoon tomato sauce mixture on each
mussel. Chiffonade all basil leaves and place several
ribbons of basil over each mussel. Sprinkle with half
a teaspoon of bread crumbs, dot with 2 to 3 drops
olive oil and bake for 4 to 5 minutes, or until hot.
Serve immediately with lemon wedges.
