Description
This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams.
Ingredients
- 50 fresh mussels, scrubbed and debearded
- 2 tablespoons extra virgin olive oil
- 5 cloves garlic, minced
- 1 cup white wine
- 2 tablespoons margarine or butter
- 3 green onions, chopped
- 1 bunch fresh parsley, chopped
- 3 roma (plum) tomatoes, chopped
- salt and pepper to taste
Instructions
- Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
- Heat olive oil in a large stockpot over medium-low heat. Add garlic
- and saute for one minute
- but do not brown. Add the chopped green onion and tomatoes
- and cook until almost tender. Pour in the white wine
- and stir in the parsley and butter. Bring to a boil
- and allow to boil until the liquid has reduced by half
- about 15 minutes. Season with salt and pepper to taste.
- Add the mussels to the pot
- cover and allow to cook until the shells are opened
- about 10 minutes. Transfer the mussels and sauce to a large serving bowl
- discarding any unopened shells. Bon appetit!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 6