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Categories:
mussels white wine shallot tomato unsalted butter generous grinding of black pepper lovage leaves crusty bread
Viewed: 30 - Published at: 6 years agoIngredients
- 2 pounds mussels, washed, beards removed
- 1/2 cup dry white wine
- 2 tablespoons chopped shallot
- 2 cups diced tomato or halved cherry tomatoes
- 3 tablespoons unsalted butter
- Generous grinding of black pepper
- 3 tablespoons coarsely chopped young lovage leaves
- Crusty bread
Method
- In a large skillet or saucepan fitted with a lid, combine the mussels, wine, shallot, tomato, butter and pepper.
- Add 2 tablespoons of the lovage.
- Cover and place over high heat until most of the mussels open.
- Shake the pan and continue to cook for 1 minute.
- Transfer to a serving bowl; sprinkle with the remaining lovage.
- Serve with bread.
