Patti's Mussels à la Marinière
Ingredients
- 50 fresh mussels, scrubbed and debearded
- 2 tablespoons extra-virgin olive oil
- 5 cloves garlic, minced
- 3 Roma (plum) tomatoes, chopped
- 3 green onions, chopped
- 1 cup white wine
- 1 bunch fresh parsley, chopped
- 2 tablespoons margarine or butter
- salt and ground black pepper, to taste
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Instructions
- Place mussels in a large bowl with enough cold water to cover; soak to remove any dirt or sand, about 20 minutes.
- Heat olive oil in a large stockpot over medium-low heat. Add garlic; cook 1 minute, but do not brown. Add tomatoes and green onions; cook until almost tender. Stir in wine, parsley, and margarine; bring to a boil. Boil until liquid has reduced by half, about 15 minutes; season with salt and black pepper.
- Add mussels to the pot, cover, and cook until shells are opened, about 10 minutes. Transfer mussels and sauce to a large serving bowl, discarding any mussels with unopened shells.
Source
Original recipe: View Original