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Categories:
mussels yellow cherry tomatoes tomatoes shallots white wine lemon salt olive oil loaves crusty bread
Viewed: 97 - Published at: 7 years agoIngredients
- 2-3 pounds mussels (rinsed and cleaned)
- 1 pound whole yellow cherry tomatoes
- 2 large heirloom tomatoes (rough chop)
- 2 shallots (diced)
- 1 cup dry white wine
- 1 lemon (halved)
- salt and pepper
- olive oil
- 1-2 loaves crusty bread
Method
- In a large pot, heat lots of olive oil over medium heat. Add the shallots and onion to the oil and cook for 5 minutes. Add garlic and cook for 2 more minutes. Add salt and pepper.
- Add the tomatoes (both heirloom and cherry) to the pot and cover. Cook for about 7 minutes, until the cherry tomatoes start to pop and release their juices.
- Once the juices are oozing in the pan, add the white wine and half the lemon juice, and bring to a slow simmer. Add more salt and pepper to taste and cook for 10 minutes.
- Prep your mussels while your sauce is preparing. Rinse the mussels several times to remove any sand and grit. Discard any broken mussels and mussels that aren't tightly shut.
- Toss the mussels straight into the pot of delicious tomatoes and give it a stir. Cover tightly with a lid and let steam just until the mussels have opened. This will take somewhere between 5-10 minutes, depending on your mussels. Discard any that do not open. Make sure all the mussels are coated in the sauce. Pour the mussels into a large serving bowl, or eat straight out of the pot. Squeeze the other half of the lemon over the mussels and serve with LOTS of crusty bread.
