A classic way to serve mussels that’s great as an appetizer or side dish. Simple to cook and prepare. Pleasing a crowd just doesn’t get any easier, or tastier.
- 2 lb fresh cultured blue mussels
- 3 tbsp olive oil
- 1 onion, finely chopped
- 3 clove garlic, minced
- 2 tbsp fresh chopped thyme
- 3⁄4 cup red wine
- 28 oz can peeled and diced tomatoes
- 2 tbsp fresh chopped parsley
- 1 pinch salt and pepper to taste
- Rinse the fresh blue mussels in tap water. Place in a large saucepan with a small amount of liquid on high heat. Cover and let steam until shells open (5 – 7 minutes). Strain the fresh blue mussels, reserving the liquid, and removing the meat from the shells. Set aside.
- In a large saucepan, heat olive oil and sauté onions under low heat for 6 – 8 minutes, until onions get soft but not burnt.
- Stir in garlic and thyme for 1 minute.
- Pour red wine and cook for another 5 minutes.
- Add tomatoes and reserved liquid, cover and let summer for 30 minutes.
- Remove lid and let simmer for another 15 minutes.
- Add fresh blue mussel meat, let cook 5 minutes.
- Taste with salt and pepper. Sprinkle with parsley.
- Serve with bread.