A delightful dish of mussels cooked in a flavorful herb-infused lemon butter sauce, perfect for a quick yet elegant meal.
Prepare the mussels by rinsing them under cold water and removing any beards.
Ensure all mussels are closed before cooking; discard any that remain open.
Heat half of the butter in a skillet over medium heat until melted.
Use a skillet with a lid to retain the steam for cooking the mussels.
Add the chopped onion and garlic to the skillet and sauté until fragrant and translucent.
Stir frequently to prevent the garlic from burning.
Add the tomatoes, white wine, and season with salt and pepper. Stir to combine.
Crush the tomatoes slightly with a spoon to release their juices.
Place the mussels into the skillet and cover with a lid. Cook until the mussels open, about 5 minutes.
Shake the skillet gently to ensure even cooking of the mussels.
Remove the skillet from heat and stir in the remaining butter and fresh basil.
Adding the butter off heat ensures a smooth and creamy sauce.
Serve the mussels in a large bowl, garnished with lemon wedges.
Serve with crusty bread to soak up the delicious sauce.
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