Mussels bathed in butter, garlic and white wine. Yum! And the fact that dinner can be ready in about 15 minutes makes it an easy recipe for a weekday. This recipe serves 2, half a kilo of mussels per person. When we are really hungry, I just double the recipe for the 2 of us.
1 kilo of mussels, cleaned
3 tablespoons of extra virgin olive oil
2 shallots, finely chopped
3 garlic cloves, finely chopped
1 celery stalk, finely chopped
1 cup of dry white wine
4 tomatoes diced
4 tablespoons of unsalted butter, cut into pieces
½ bunch of fresh parsley, chopped
Juice of one lemon
Rinse the mussels well under cold water, pulling off any beards. Discard any mussels that are broken or that don’t clamp shut when tapped.
Heat the olive oil in a large pot over low heat. Add the shallots, celery and garlic. Move occasionally and cook until the shallots are translucent.
Increase the heat to medium-high.
Add the mussels, the wine and season with salt. Cover and let it simmer for about 2 minutes.
Add the diced tomatoes, parsley and butter. Give it a stir, cover and let it cook until the mussels have opened wide (about 5 minutes). Add the lemon juice and taste the broth, add salt if needed. Serve with Garlic bread or fries.