Lap up the luscious sauce for this seafood appetizer with crusty bread.
Mussels with White Wine-Tomato Sauce
MAKES 4 APPETIZER SERVINGS
- 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
- 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.
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