Mussels with Tomato and Garlic |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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mmmmm mussels, I prefer cultivated mussels because they don't have all the sand and gritty stuff that the regular ones do (cleaning is a breeze). Serves 4 as an appetizer or two for lunch... Ingredients:
1 tablespoon oil |
4 cloves garlic, minced |
1 medium onion, chopped |
2 stalks celery, chopped |
4 medium tomatoes, chopped |
salt and pepper (to taste) |
1 cup dry white wine |
1/2 cup water |
3 lbs cultivated mussels, cleaned,beards removed and drained (in shell) |
1/8 cup chopped fresh parsley |
Directions:
1. Heat the oil on a medium heat in a large saucepan with lid (large enough to hold the mussels).
2. Add the garlic and cook stirring constantly for about one minute.
3. Add the onion, celery, and tomato and cook until the onions and celery are tender.
4. Salt and pepper to taste.
5. Add the wine and cook an additional 10 minutes, adding water if required to prevent the sauce from becoming too thick.
6. Add the mussels stirring to coat, cover, and cook until the shells open (5 to 10 minutes).
7. Spoon the mussels and sauce into four bowls and sprinkle with parsley.
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