Recommended wine pairing: Pomino Pinot Nero and Nipozzano Chianti Rufina Riserva DOCG
2-1/2 lbs mussels, de-bearded and scrubbed clean
1/3 cup white wine
1 large heirloom tomato, coarsely chopped
2 tbsp minced garlic
1/4 cup finely chopped onion
2 tbsp olive oil
1/3 cup julienned fresh basil
Heat grill to med-high heat.
Combine all ingredients except the basil. Put it into a large cast iron skillet and cover with foil. Or use two large pieces of heavy duty foil, put ingredients into the foil and seal the edges.
Put mussels on the grill and close the cover. Cook for 10 – 15 minutes, until the shells have opened.
Discard any unopened shells. Sprinkle with basil and serve immediately.
Optional: add seasoned wood chips to grill according to package directions for a more complex smoky flavor.