Servings:
Serves 4 Servings
Ingredients
- 2 tablespoon olive oil
- 2 pound mussels, scrubbed and debearded
- 1 pound large shallot, peeled and sliced
- 2 pound garlic cloves, peeled and minced
- 1 1/2 cup dry white wine
- 6 tablespoon (3 oz or 3/4 stick) unsalted butter, cubed
- 1/2 bunch chopped parsley
- 1/2 pint grape tomatoes
Preparation
Baking Directions:
Heat oil in a large sauté pan over medium-high heat.
Add shallots and garlic and cook until they begin to brown.
Add the mussels and the wine and season with salt and ground black pepper.
Cook until all of the mussels open, about four minutes.
Remove the mussels with a slotted spoon and transfer to a large bowl.
Reduce the heat to medium and add the butter, swirling to emulsify.
Throw in the parsley and the grape tomatoes and cook until they are just heated through and season the sauce to taste.
Pour the sauce over the mussels and serve with crusty French bread
