Garlic and Tomato Mussels

• Gluten free

• Seafood

  • 20 Mussels, large fresh

• Produce

  • 1/4 cup Basil or parsley
  • 8 cloves Garlic
  • 1 Onion
  • 1 can Tomatoes, fire-roasted with juices

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 1/2 cup White wine, good quality dry

Found on honestcooking.com

Description

Ingredients

• 20-25 large fresh mussels, cleaned and towel-tried
• 3 TB extra virgin olive oil
• 8 cloves garlic, minced
• 1 onion, chopped
• 1 can (14.5 oz) fire-roasted tomatoes, with juices
• ½ cup good quality dry white wine (use one youd like to drink)
• kosher salt and freshly ground black pepper, to taste
• ¼ cup freshly chopped basil or parsley, for garnish

Directions

• Be sure mussels are de-bearded, cleaned, and towel-dried to remove as much excess water as possible. Set aside.
• In a large heavy skillet, heat olive oil on medium heat. Once oil is hot, add onion and stir/cook until soft. Add garlic and stir 1 minute, until fragrant. Add can of tomatoes with juices and wine, stirring well to combine and heat through, 1-2 min. Add kosher salt and freshly ground black pepper to taste.
• Add mussels in a single layer in pan, cover with lid, and lower heat to simmer. Simmer just until all mussels are opened. Remove from heat and discard any mussels that havent opened.
• Serve warm, with chopped herb of your choice for garnish.