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Categories:Viewed: 54 - Published at: 5 years ago
Ingredients
- 4 lbs blue or black mussels
- 1/3 cup extra virgin olive oil
- 4 cloves garlic, finely chopped
- 1/2 tsp red pepper flakes
- 4 None large celery stalks, thinly sliced
- 3/4 cup dry white wine
- 1 lb plum tomatoes, peeled and chopped, juice reserved
- 1/4 cup chopped parsley
Method
- Wash and scrub mussels. Pull away beards and rinse well. Discard any mussels that are open or that don't close when touched.
- Cook oil, garlic and red pepper flakes in a large saucepan on medium heat for 1 min until garlic just starts to color. Stir in celery and cook for 2 mins. Add wine and cook for 2 mins. Stir in tomato with reserved juice and simmer for 4 mins.
- Increase heat to high and add mussels. Cook for 5-7 mins, covered, until mussels open. Shake pan once or twice during cooking and discard any mussels that do not open. Stir in parsley and serve immediately.
