Mussels in White Wine

By SallySmo

Ingredients

• 3 Tbsp unsalted butter
• 2 med cloves garlic, minced
• 1/4 C fine chopped shallot
• 2 C roma tomatoes, diced 1/2"
• 1 C dry white wine
• 1 tsp salt
• 1/2 tsp fresh ground pepper
• 3 # fresh black mussels, scrubbed and de-bearded
• 1/2 C fresh basil leaves, chopped
• 2 Tbsp fresh parsley, chopped
• pinch fresh thyme
• Crusty French bread, to serve

Preparation

Step 1

Heat butter in large stew pot over med high heat. Add minced garlic and shallots and saute until golden, stirring constantly.

Add tomatoes and saute, stirring occasionally, until tomatoes give up their juice, and then add white wine, salt and pepper and cook until reduced by half.

Stir in mussels, turning to coat them with the sauce. Cover the pot and turn heat to high.

Cook mussels, covered, until all are open, about 7-10 minutes. Turn off heat.

Add herbs and stir to incorporate.

Divide mussels among six bowls, discarding any that didn't open. Ladle sauce over.

Serve with crusty bread to sop up sauce.

-Central Market