This Mussels with Tomato and White wine is made with mussels, white wine, diced tomato, onion, garlic and parsley.
Whenever I eat this dish, one of my favorite parts is dipping the bread in the sauce! The sauce is the essence of this dish!
The trick to making the best mussels is to scrub and debeard them as efficiently as possible.
What you will need
- Mussels: I like to put my mussels in a bowl of cold salted water to irritate the mussels. After 30 minutes, I individually scrub and debeard each mussel.
- Butter: I used salted stick butter
- Garlic: I would recommend using fresh garlic but minced garlic from a jar works as well.
- Onions: I used white onions, although yellow works as well.
- Diced tomatoes: You can use fresh tomatoes, but I cheated and used diced tomatoes from a can.
- White Wine: I would recommend a cheap dry white wine - definately not sweet wine.
- Parsley: I love garnishing all my plates. The parsley also adds to the flavor of each mussel.
How to make Mussels with Tomato and White wine
- In a deep, large saute pan, melt 3 tablespoons of butter and then add the onion and garlic and cook for about 6 minutes
- Add the wine, tomatoes, thyme, salt and pepper and bring to a boil
- Add the mussels into the pan and cover for about 6 minutes until the mussels have opened up
- Remove from the heat and throw out the mussels that did not open
- Garnish with parsley and serve!