Mussels with Tomatoes & Wine Sauce
A well-loved delicacy served a few times a year at my house! The reaction is always a positive one ….every single time! It’s a wonderful starter dish before dinner, shared among the table unless of course, you’re a big seafood connoisseur. In that case, serve with some crusty bread for dipping and have it as your main dish!.
Servings 3 people
- 2 Lbs Black Mussels
- ⅓ Cup Olive Oil
- 1 Medium Onion
- 3 Cloves Garlic minced
- 14.5 Oz Fire-Roasted Tomatoes diced
- 1 teaspoon Red pepper Flakes optional
- 2 Cups Fresh Spinach optional
- 1 tablespoon Basil
- 1 Cup White wine such as chardonny
- 2 tablespoon Chives
Bring oil to heat on medium in a large skillet or wok.
Slice the onion and add to the pan, saute for 3 minutes.
Saute until the onions are soft and caramelized. About 6 minutes.
Add tomatoes, basil, chives, and the optional red pepper flakes. Simmer for 8 minutes.
Pour in wine and stir the optional spinach into the pot, allowing it to wilt a little. About 2 minutes.
Add the Mussels once the wine is brought to heat.
Cover the pot and check on it in 5-7 minutes. Remove from heat and serve once the shells open.
Top with chives
Discard any mussels that do not open after cooking.