Mussels of Marinara
This dish is served in a cafe on the coast of southern France. Serve
with with bread crispy crust and good white wine. On the same
recipe you can cook and other shellfish.
50 fresh mussels, clean and remove the tendrils
2 tablespoons olive oil
5 cloves garlic, chop
3 stalks of green onions, chopped
3 tomatoes, chopped
1 glass of white wine
2 tablespoons butter
1 small bunch of fresh parsley, finely chopped
salt and ground black pepper to taste
Put mussels in a large bowl, pour cold water and let stand for 20
minutes to remove dirt and sand.
On slow heat, heat olive oil in a large deep frying pan or a saucepan
with a thick bottom. Add the garlic and cook for 1 minute, not
allowing it to brown. Add green onions and tomatoes and cook until
softened. Pour white wine into the frying pan, add parsley and butter.
Bring to a boil and let it simmer to allow the liquid to evaporate
halfway, about 15 minutes. Salt and pepper.
Throw into the mussels pot, close and simmer until the mussels have
opened, about 10 minutes. Put mussels with sauce in a large bowl,
discard all unopened shells, they are inedible. Bon Appetit!