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Mussels with Tomatoes & Basil

4 pounds mussels
1 cup white wine or bouillon
2 cloves garlic, pressed
6 ripe tomatoes, and chopped
OR 1 28-ounce can plum tomatoes, undrained, broken up)
1 cup chopped fresh basil leaves
Freshly ground pepper

Scrub the mussels and remove their beards. Discard any with cracked or open shells. Bring the wine, garlic and tomatoes to a boil in a large pot; add the mussels and steam, covered, until their shells open. Sprinkle with the basil and ground pepper to taste.

4 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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