Mussels With White Wine and Tomato Sauce

As seen in our Summer | 2012 issue



1 1/2 pounds fresh mussels
3 tbsp. butter
4 cloves fresh garlic, minced
2 medium tomatoes, diced
1/3 cup fresh parsley, chopped
1 teaspoon kosher salt
1 cup dry white wine

1. Ten minutes before cooking, put mussels in a bowl of cool water (this will encourage them to expel any sand). Remove beards by scrubbing each mussel gently with a sponge. Drain and check to see that any open mussels will close when tapped lightly with a knife. If they do not close, DISCARD them because they are dead. 
2. In a large pot over medium-high heat, melt butter with garlic. After just a minute, add tomatoes and parsley and stir together. Add mussels and salt. Stir everything together. Pour in wine and let it cook off for two minutes. 
3. Cover the pot and let mussels cook for about five minutes or until they are all opened. Remove from heat, and serve immediately with lots of crusty bread. 

(Serves 4-5)