Directions
- Scrub mussels thoroughly under cold running water and drain well.
- Brush French bread slices on each side with olive oil.
- Place on a baking sheet and bake at 400 degrees F. until crisp, turning once.
- In a large saucepan, heat the remaining oil on medium high and add the onion and garlic. Cook until the the onion is wilted, add the tomatoes and wine.
- Turn heat to high and bring to a boil, add mussels.
- Cover and steam until the mussels are opened, about 5 minutes.
- Arrange two crisp bread slices in the bottom of four soup bowls.
- Spoon in the mussels and sprinkle with parsley and basil. Serve piping hot.
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