Prep 10 mins
Cook 30 mins
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...
- 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
- Heat the oil on a medium heat in a large saucepan with lid (large enough to hold the mussels).
- Add the garlic and cook stirring constantly for about one minute.
- Add the onion, celery, and tomato and cook until the onions and celery are tender.
- Salt and pepper to taste.
- Add the wine and cook an additional 10 minutes, adding water if required to prevent the sauce from becoming too thick.
- Add the mussels stirring to coat, cover, and cook until the shells open (5 to 10 minutes).
- Spoon the mussels and sauce into four bowls and sprinkle with parsley.
I made this recipe without the celery and added in thinly sliced serrano peppers while the tomato and onions cooked. Then I threw on some fresh sliced peppers at the end. This was a hit. A very nice, deep, complex flavor with some kick. I like this recipe because of the tomato...I think it's what's missing in most of the other mussel recipes.
Very good and easy - served over linguini and it was very satisfying.