Prep 15 mins
Cook 20 mins
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1⁄4 cup extra virgin olive oil, divided
- 1 lb very ripe tomatoes, peel,seeded and chopped
- 1⁄2 cup dry white wine
- 1 bay leaf
- sea salt
- fresh ground black pepper
- 1⁄2 cup fresh breadcrumb
- 1 1⁄2 lbs mussels
- 1⁄2 cup minced Italian parsley
- In a deep, heavy kettle large enough to hold the mussels, combine the onion, garlic, and 2 tablespoons of the olive oil.
- Cook over medium-low heat, stirring occasionally, until the onion is very soft.
- Add the tomatoes, wine, bay leaf, and salt and pepper to taste; cover, and cook until slightly thickened, about 10 minutes.
- While the sauce is cooking, heat the remaining 2 tablespoons olive oil in a small skillet.
- Add the breadcrumbs and cook, stirring, about 3 minutes, until golden; set aside.
- (This step may be done 1 day ahead. Store the breadcrumbs at room temperature.) Add the mussels to the tomato sauce, stirring with a wooden spoon to mix well.
- Raise the heat and cook about 10 minutes, removing the mussels to a large heated serving bowl with tongs or slotted spoon as they open.
- Any mussels that do not open after 10 minutes should be discarded.
- When all the mussels are cooked, stir the parsley into the sauce and pour over the mussels.
- Sprinkle with toasted breadcrumbs and serve immediately.
I loved the taste. I loved the aroma, but thought this dish may ALSO benefit from a thicker sauce. All in all, a great meal.