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Mussels are usually available all year round. Be sure to check them before cooking them. Fresh mussels will close as soon as you tap
on them; they also should smell fresh, like the sea. The best way to cook mussels is to steam them. As they open, they will release the
most delicious natural juices or "liquor". You can serve this recipe as is with garlic crostini, or you can add a touch of cream.
Makes 4 to 5 servings
| 2 |
tbsps. extra virgin olive oil |
| 1 |
cup chopped onions |
| 2 |
tbsps. freshly chopped tyhme |
| 2 |
tbsps. garlie purée |
| 2 |
cups Chardonnay |
| 2 |
lbs. fresh mussels |
| 1 |
cup chopped tomatoes |
| 2 |
tbsps. chopped parsley |
| |
Salt & pepper |
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In a Dutch oven large enough to hold the mussels, heat the olive oil. When hot, add the
onions and cook until translucent. Add the thyme and garlic purée. Cook for 30 seconds or
until the garlic is fragrant. Add the Chardonnay. When boiling, add the mussels, chopped
tomatoes and salt and pepper to taste. Cover and cook for 5 to 7 minutes, or until all the
mussels are open.
Garnish with parsley.
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