Lap up the luscious sauce for this seafood appetizer with crusty bread.
Mussels with White Wine-Tomato Sauce
MAKES 4 APPETIZER SERVINGS
Ingredients
- 2 pounds of fresh mussels, debearded
- 1 tablespoon yellow cornmeal
- 4 tablespoons unsalted butter
- 1 cup finely diced yellow onion
- ¼ cup sliced garlic
- 1 (28-ounce) can whole plum tomatoes
- 1 cup dry white wine
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ¼ cup heavy whipping cream
- ½ cup chopped parsley
- French baguette, for serving
- Garnish: chopped fresh parsley
Instructions
- Fill a large bowl with very cold water and add mussels and cornmeal. Leave uncovered and place in refrigerator for 1 hour. This allows the mussels to expel their sand and any grainy bits. Scrub mussels and rinse well. For optimal food safety, examine mussels and discard any that have a damaged shell or remain open and will not close by tapping lightly on the shell.
- In a large skillet, melt butter and cook onion over medium-high heat until soft and translucent, about 10 minutes. Add garlic and cook until fragrant, about 2 to 3 minutes more. Add tomatoes, wine, salt, and pepper. Bring back to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer for 30 minutes.
- Uncover sauce and using a wooden spoon, break apart tomatoes into small pieces. Add mussels to simmering sauce. Cover and simmer until shells open and mussels are thoroughly cooked, about 5 to 7 minutes. Discard any mussels that do not open. Add heavy whipping cream and parsley, stirring until just combined.
- Spoon mussels into 4-inch ramekins with plenty of sauce. Serve with crusty French baguette and garnish with parsley, if desired.
Discover inspiring style ideas, seasonal recipes, and more by ordering your Southern Lady subscription today!
