Perfect for a cold winter's night! We especially love this easy, elegant dinner with our sesame sourdough bread. Cut the bread into thick slices, brush with olive oil and sprinkle with sea salt, then toast or grill it.
While the bread toasts, cut a clove of garlic in half. When the bread is done, lightly rub each piece with the cut side of the garlic. You'll get that beautiful, soft garlic flavor without the harshness of biting into a piece of garlic.
Mussels in White Wine Sauce
Serves 4
INGREDIENTS
2 tbsp. butter
1 onion, chopped
3 cloves garlic, minced
1 15-oz. can diced tomatoes
1/2 c. dry white wine
2 tbsp.freshly chopped parsley, plus more for garnish
Kosher salt
Freshly ground black pepper
2 lb. mussels, scrubbed and debearded
Grilled bread, for serving
DIRECTIONS
- In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
- Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.
- Add mussels and simmer until all shells are open. (Discard any shells that aren’t open.)
- Garnish with more parsley and serve with grilled bread.