- 3 pounds Prince Edward Island mussels, about 50 to 60
- 1/2 cup dry white wine
- 2-1/2 cups basic tomato sauce
- 1 cup fresh basil leaves
- 1 cup fresh bread crumbs
- 1/2 cup 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.