White Wine Mussels
8,8 / 10
ready in 32 min.
Place the mussels in a colander and rinse under cold running water, remove beards and scrub with a kitchen brush. Discard any mussels that are fully open.
Using a sharp knife, cut the tomatoes into quarters. Gently remove the core and seeds and discard. Dice the quartered tomatoes to a medium size. Place the diced tomatoes in a bowl and set aside.
Finely chop the garlic and set aside. Roll the parsley; chop finely and set aside.
Place the mussels, white wine and fish stock in a large pot. Add the diced tomatoes, garlic and 2 to 3 pinches of sea salt. Gently stir to incorporate the tomatoes and garlic. Cover the pot and let the mussels steam over medium heat for 8 to 10 minutes.
Remove the lid and gently stir the mussels, bringing the bottom layer to the top of the pot. Remove any mussels that have remained closed and discard.
Add the chopped parsley and lemon juice to the pot and mix once more. Allow the pot to continue to steam for an additional minute or two. Transfer the mussels to individual serving bowls. Drizzle with cooking broth from the pot. Serve.