1 lb Mussels
1 Cup White Wine
4 Garlic Cloves
1/2 Onion
2 Tbsp Butter
2 Bay Leaves
1 Tomato
Salt and pepper
1 Tbsp Lemon juice
Minced Parsley
Melt the butter in a heavy bottomed sauce pan and add the chopped garlic, onion, and bay leaves. Salt and pepper to taste and let soften. Add chopped tomato and cook until it starts to break down. Add the wine, bring to a boil and let reduce. Add the mussels, stir, cook, and cover, shaking until all of the mussels open up. Separate the mussels, add the lemon juice and zest to the sauce, with the parsley and a touch more butter.
Add the sauce back over the mussels and serve with some bread.
1 Cup White Wine
4 Garlic Cloves
1/2 Onion
2 Tbsp Butter
2 Bay Leaves
1 Tomato
Salt and pepper
1 Tbsp Lemon juice
Minced Parsley
Melt the butter in a heavy bottomed sauce pan and add the chopped garlic, onion, and bay leaves. Salt and pepper to taste and let soften. Add chopped tomato and cook until it starts to break down. Add the wine, bring to a boil and let reduce. Add the mussels, stir, cook, and cover, shaking until all of the mussels open up. Separate the mussels, add the lemon juice and zest to the sauce, with the parsley and a touch more butter.
Add the sauce back over the mussels and serve with some bread.
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