Last night I was shopping at my favorite grocery in Cornwall. Over by the seafood counter a standalone display caught my eye. There were a handful of 2 lb nets of jet-black mussels with ice packed around them. I love mussels, so naturally I grabbed a bag for Saturday night dinner.
Mussels are pretty easy to prepare. This time I decided to do mine with white wine and tomatoes. They are usually available scrubbed and debearded; you can also ask your fishmonger to do this. When ready to use them, rinse well in a colander. Discard any with broken shells or open mussels that do not close when you tap lightly on them.
Let’s cook! 🙂
3 Tbsp. Kerrygold butter
1 onion, chopped
4 cloves of garlic, minced
1 15 oz can of diced tomatoes (my favorite are Mutti Finely Chopped Tomatoes)
1/2 cup of dry white wine
2 Tbsp chopped fresh parsley
Warm, grilled slices of baguette
Melt the butter in a stockpot or Dutch oven over medium heat. Add the onion and saute until fragrant and soft, approximately 5 minutes. Add the garlic and cook for another minute, until that wonderful garlic aroma is drawn out.
Add the tomatoes, white wine, and parsley. Stir until combined and then season with salt and pepper. Bring to just a simmer, not a rolling boil.
Add the mussels, cover, and simmer until all the shells are open; about 4-6 minutes. Discard any shells that are not open.
Spoon mussels into a bowl and ladle sauce over them; garnish with more parsley. Serve with grilled baguette slices to mop up that wonderful sauce.