This is by far my favorite mussel recipe. It is so delicious and so easy to make…simply put everything in a pan and cook it for a few minutes. I made this for staff lunch today at work. They can be eaten alone or served over pasta or rice (the recipe yields a delicious broth). Or if you want to be a Francophile you can eat them with French fries (moules frites). The only diversion I did from the recipe below was that I added a sliced lemon simply because I had it at hand.
Makes 4 servings.
3 pounds mussels, washed, rinsed,and de-bearded
1/2 cup white wine
2 cloves garlic, minced
2 plum tomatoes, diced
Sea salt and cracked blackpepper to taste
1 handful flat-leaf parsley, washedand chopped
Place all of the ingredients except theparsley in a low-sided pot or a very large skillet. Cover the pan andplace it over a fast flame. Cook the mussels, shaking the panoccasionally, until they open, then cook for an additional minute.Remove from the heat and sprinkle the parsley across the mussels.