Yields
4 servings
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ingredients
2
lb(s) fresh cultured blue mussels
¼
cup water
1
Tbsp olive oil
1
onion, finely chopped
3
clove garlic, minced
2
Tbsp fresh thyme, chopped
¾
cup red wine
1
can peeled and diced tomatoes (28 oz)
2
Tbsp fresh parsley, chopped
1
pinch salt and pepper, to taste
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directions
Step 1
Rinse the fresh blue mussels in tap water. Place in a large saucepan with the water on high heat. Cover and let steam until shells open (5 – 7 minutes). Strain the fresh blue mussels, reserving the liquid, and removing the meat from the shells. Set aside.
Step 2
In a large saucepan, heat olive oil and sauté onions under low heat for 6 – 8 minutes, until onions get soft but not burnt.
Step 3
Stir in garlic and thyme. Heat for 1 minute.
Step 4
Pour in red wine and cook for another 5 minutes.
Step 5
Add tomatoes and reserved mussel liquid, cover and let simmer for 30 minutes.
Step 6
Add cooked mussel meat, let cook 5 minutes.
Step 7
Season with salt and pepper. Sprinkle with parsley.
Step 8
Serve with bread.