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.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.