Steamed Mussels

The salty and briny taste of the mussels combined with a fresh burst of flavor from the tomato and onion, make this a dish that is worth the effort of cleaning the mussels.

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2 lb mussels, beards removed
1 tbsp butter
1 tbsp olive oil
1 cup chopped shallots
2 tbsp grated ginger
2 tbsp chopped garlic
2 tbsp chopped parsley
1 cup chopped tomatoes
1 cup dry white wine
Salt to taste

Under running water, clean the mussels by pulling off any beards with your hands. Remove any barnacles (a brush can be used to remove the barnicles). It is very important to ensure that any open or cracked mussels are not used (if they are open before cooking this means they are not alive).

Ensure the pot used is big enough to hold the mussels. Heat the oil and butter in a pot until melted. Cook the chopped shallots for 3 minutes. Add the garlic, the ginger and the salt and cook for an additional 2 minutes. Add the tomatoes and cook for an additional minute. Add the wine and simmer for 5 minutes.

Add the mussels to the wine mixture and cover the pot. Toss the pot frequently. Cook until all the mussels are opened, approximately 10 minutes. Sprinkle the cooked mussels with parsley.

Serves 4 to 6

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