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Saturday, 17 March 2012

Mussels in White Wine Sauce and Cherry Tomatoes

1kg Fresh Mussels
2 x Cloves of Garlic
300g Cherry tomatoes 
200 ml White Wine
Basil Leaves
Parsley (chopped)
Step1:Clean well the mussels,unless your fishmonger did already and set them aside in fresh salted water.This will help loose fine grains of sand inside the shells. (Fig 1)
Figure 1
Step2:Add 3 tbs good olive oil in a hot pan and fry the finely chopped garlic on medium heat until turns golden.
Step3:Now add the mussels and the cherry tomatoes cut in half together with the wine and cover.(Fig 2&3&4)


-Let cook on high heat until all mussels shells opened and the alcohol evaporate.

Step4:Sprinkle around the fresh basil leaves and the chopped parsley. Serve immediately with toasted ciabatta !

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