Garlic, Wine, and Tomato Steamed Mussels

By KDCooks

From Addie's in Rockville, MD

Ingredients

• 1 tablespoon olive oil
• 2 TB butter
• 1 tsp Salt
• 1/2 tsp Pepper
• 2 pound mussels
• 1 diced shallot
• 5 cloves garlic, minced
• 1 cup white wine
• 3 Roma tomatoes, diced
• 1 TB chopped parsley
• 1/2 lemon, juiced, or more to taste

Details

Servings 2
Adapted from washingtonian.com

Preparation

Step 1

Soak mussels in large bowl of water and 1 TB of flour for about 1/2 hour to help release any sand from mussels. Clean the mussels under cold running water, removing beards with a pairing knife.

In a large sauté pan set over medium-high heat, add the olive oil,butter, shallot, salt and pepper until shallots are translucent. Add wine and garlic - simmer for a few minutes. Add tomatoes and mussels, stir to mix. Cover, cooking until the mussels open, about 8 to 10 minutes.

Discard any unopened mussels. Once the mussels are cooked, finish with the lemon juice, and parsley. Add the salt and pepper to taste. Serve with favorite loaf of bread.