the goods:
1 tablespoon olive oil
1 garlic clove, minced
1 tomato, finely chopped
2 pounds scrubbed mussels, beards removed (discard ANY open ones)
1/2 cup dry white wine
1/4 cup chopped fresh flat-leaf parsley
Heat oil in a large pot. Add garlic and cook for a minute, then stir in tomato and cook for 2 minutes more.
Add mussels (discard any open ones) and wine. Cover and cook until the mussels open (discard any ones that don't), about 5 minutes.
Toss with parsley and serve with crusty garlic bread.
1 comment:
YUMMMM!!! I love mussels but am way to scared to try cooking them.
Post a Comment