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Ingredients
- 2/3 cup shallots
- 3 pounds mussels, cleaned and scrubbed
- 2 cups white wine (1/2 bottle)
- 1 cup chopped tomatoes
Method
- In a large pan, heat olive oil.
- Add shallots and cook until translucent, about 3 minutes.
- Add mussels and white wine.
- Cover and steam the mussels until they open, about 5 to 7 minutes.
- Stir in tomatoes.
- Remove from heat.
- Serve with crusty bread.