1 cup dry white wine
1 cup canned diced tomatoes with juice
2 Tbs chopped fresh garlic
2 Tbs chopped fresh basil
2 Tbs chopped fresh parsley
1 tsp salt
1/4 tsp. white pepper
2 doz. blue mussels – scrubbed, rinsed
1 Tbs cornstarch
cooked pasta of your choice
In a large saucepan, bring wine, tomatoes, garlic, basil, parsley, salt, and pepper to a boil.
Add mussels to pan, cover, and simmer for 6-8 minutes, until all mussels have opened.
Stir in cornstarch and simmer until thickened, stirring constantly.
Serve over warm pasta.
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