Although it is a little tedious to clean and prepare the mussels for cooking, your efforts will be rewarded when you slurp them down and get to dip crusty bread in the tasty broth.
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- 1 lb mussels
- 1 28 oz can San Marzano tomatoes
- 1 cup white dry wine
- 1 medium onion, roughly chopped
- 1 tablespoon butter
- 2 cloves of garlic, minced
- 1/4 cup fresh parsley, minced
- 1 Bay leaf
- Salt and pepper to taste
- Clean and scrub the mussels. Peel the beards (gross hairy parts) off. Discard any that are already open or are cracked. Rinse in a strainer.
- Melt the butter in a large pot over medium high heat. Sweat the onions until translucent, about 5 minutes, and add the garlic and saute until fragrant, 30 seconds.
- Add the tomatoes and crush them. Add the white wine, bay leaf and salt and pepper and bring to a simmer.
- Add the mussels and cover with a lid. Leave to steam for two or three minutes until all of the mussels have opened. If there are a few stragglers that do not open discard them! Serve and enjoy.
- These should be eaten right away because mussels, like all shellfish, are highly perishable.
The Garlic Pad http://www.thegarlicpad.com/