Serves: 2-3
Prep time: 10 minutes
Cook time: 13-15 minutes
Ingredients:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 lbs of fresh mussels
- 1 cup of dry white wine
- 1 cup cherry tomatoes, chopped in quarters
- ½ cup 10% cream
- salt to taste
Baguette for serving
Optional Garnish: Freshly chopped Italian parsley and lemon wedges
Directions for White Wine Mussels
- Add olive oil to a large stock pot over medium-heat.
- Add onions and garlic to oil and sauté for about 30 seconds or until onions are slightly translucent and soft. Adding a pinch of salt at this time helps to draw out the flavours.
- Gently transfer mussels to the pot.
- Pour white wine over mussels. Adjust to medium-high to bring to a simmer.
- Cover with a lid and let mussels steam for 5-7 minutes until they have opened up. Stir gently.
- Add cream and fresh tomatoes to the mussels and liquid mixture. Allow to cook for another 5 to 10 minutes.
- Transfer white wine mussels to a serving bowl along with the liquid.
- Serve with crusty bread and parsley garnish.
- Note: If any mussels do not open up; throw them out! They are not good to eat.
