Fresh mussels are simmered in butter and white wine with plum tomatoes. The are seasoned with freshly crushed garlic, diced spring onions and chopped parsley.
Used different ingredients. Very good recipe. I followed the directions on my first dish, but with the 2nd I had to make several revisions. I doubled the sauce, I added more chopped garlic, cooked it in my favourite chardonnay, (use your favourite white wine) and cooked it to a reduction, (about 15 mins on high) I put in the chopped tomatos and cooked it for 4-5 mins before adding in the mussels and covering the pot with a lid, 5 mins into the mussels cooking I threw in the green onions and parsley, stirred it around and covered it for an additional 5 mins before it was done. I found that if you added the green onions, parsley and tomato too soon like the recipe calls for, you lose the flavour of all. In adding the veggies close to serving it keeps all of the natural flavours in. Great recipe. - 29 Sep 2008
Simple, delicious, and addictive! Herbs de Provence are a great addition. Better double the recipe, because your guests will be chowing down!! - 29 Sep 2008
Used different ingredients. I loved this recipe with clams! Also, I added a little Herbes de Provence. Definite crowd pleaser, and so easy! - 29 Sep 2008