Mussels with Tomato and Garlic
Per serving
mmmmm mussels, I prefer cultivated mussels because they don't have all the sand and gritty stuff that the regular ones do (cleaning is a breeze). Serves 4 as an appetizer or two for lunch...
Ingredients
2 serv.Step-by-step instructions
- 1
Heat the oil on a medium heat in a large saucepan with lid (large enough to hold the mussels).
- 2
Add the garlic and cook stirring constantly for about one minute.
- 3
Add the onion, celery, and tomato and cook until the onions and celery are tender.
- 4
Salt and pepper to taste.
- 5
Add the wine and cook an additional 10 minutes, adding water if required to prevent the sauce from becoming too thick.
- 6
Add the mussels stirring to coat, cover, and cook until the shells open (5 to 10 minutes).
- 7
Spoon the mussels and sauce into four bowls and sprinkle with parsley.
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