Steamed Mussels with Garlic, Tomatoes, and Green Onions

From Yankee Magazine

Fish and Seafood Recipes

Yield: 2 main-dish servings or 4 appetizer servings

• 2 pounds mussels
• 1 tablespoon olive oil
• 3 large garlic cloves, minced
• 1 cup dry white wine
• 2 medium tomatoes (or 4 plum tomatoes), seeded and coarsely chopped*
• 1 bunch green onions, sliced diagonally in 1/4-inch slices
• Salt and pepper to taste (mussels contain saltwater, so taste broth before adding additional salt)
• Garnish: fresh parsley sprigs, sliced green onions

Scrub mussels thoroughly, discarding any cracked or opened shells. Saute garlic in hot olive oil in a Dutch oven over medium-high heat until tender. Add wine and bring to a boil; add mussels, cover, reduce heat, and simmer 3 minutes or until mussels open. Immediately remove opened mussels with a slotted spoon to a large bowl. Continue cooking remaining mussels 2 minutes; others may open. Discard unopened mussel shells, reserving broth. Bring broth to a boil; reduce heat and simmer 5 minutes. Stir in tomatoes and green onions and cook about 30 seconds; add mussels and toss just to reheat. Sprinkle generously with freshly ground pepper; garnish with fresh parsley and additional green onion slices, if desired. Serve with crusty French rolls.

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