Ingredients
50 fresh mussels, scrubbed and debearded
2 tablespoons extra virgin olive oil
5 cloves garlic, minced
1 cup white wine
2 tablespoons margarine or butter
3 green onions, chopped
1 bunch fresh parsley, chopped
3 roma (plum) tomatoes, chopped
salt and pepper, to taste
Directions
1
Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
2
Heat olive oil in a large stockpot over medium-low heat. Add garlic, and sauté for one minute, but do not brown. Add chopped green onion and tomatoes, and cook until almost tender. Pour in white wine and stir in parsley and butter. Bring to a boil and allow to boil until liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
3
Add mussels to the pot, cover and allow to cook until shells are opened, about 10 minutes. Transfer mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!