“I so happened to have a box of frozen New Zealand greenshell mussels on the half shell and a bottle of white wine that I decided to make one of my favorite mussel dish. You can also use the fresh kind but I found them both to have the same delicious result.”
40-50 mussels, scrubbed and debearded for fresh mussels
2 tbsp. extra virgin olive oil
5 cloves garlic, minced
1 cup white wine
2 tbsp. butter or margarine
3 green onions, chopped
1 bunch fresh Italian flat leaf parsley, chopped
3 roma tomatoes, chopped
Salt and pepper to taste
1. Wash and soak mussels for 20 minutes in a large bowl covered with cold water to remove dirt and sand. Skip this step for frozen mussels.
2. Use a large pot and heat olive oil to medium low heat. Add garlic, and saute for one minute. Add the chopped green onion and tomatoes, cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
3. Add the mussels to the pot, cover and allow to cook until shells are opened, about 10 minutes. For the frozen kind, let cook about 10 minutes. Do not overcook or will be tough and chewy.
4. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells.