Mussels with tomatoes and garlic
- 2 tbsp. butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 15-oz. can diced tomatoes
- 1/2 c. dry white wine
- 2 tbsp. freshly chopped parsley, plus more for garnish
- Freshly ground black pepper
- 2 lb. mussels
- Grilled bread, for serving
How to cook
In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.
Add mussels and simmer until all shells are open. If some mussels don’t open, you can pry them open using one of the shells, they are still safe to eat.
Garnish with more parsley and serve with grilled bread.