Berthas Favorite Mussels
Ingredients
- 1 to 3 cloves garlic, smashed with back of knife
- 6 anchovy fillets
- Pulp of 3 or 4 tomatoes
- Black pepper
- 1 lemon, juiced
- 1/2 medium onion, thinly sliced
- Olive oil, for sauteeing
- 4 pounds mussels, debearded and scrubbed
- 1/2 cup white wine, plus 1/2 cup
- 2 or 3 leaves basil
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