Ingredients

The following ingredients have 4 Servings
  • 1 ½ pounds fresh mussels (cleaned with beard removed)
  • 2 tablespoons unsalted butter
  • ½ cup shallots (minced)
  • 4 garlic cloves (minced)
  • ¾ cup roma tomatoes (¼-inch dice)
  • 1 teaspoon lemon zest (add more to taste)
  • 2 tablespoons lemon juice (divided)
  • ½ cup white wine (chardonnay or dry white wine)
  • 4 wedges lemon
  • kosher salt (to taste)
  • black pepper (to taste)
  • 2 tablespoon chopped parsley

Instruction

  • Wash mussels under cool running water. Scrub the outside and debeard the mussels if present, pull fibrous beard towards the hinge of the shell to remove and discard.
  • In a large shallow stockpot heat butter over medium-high heat.
  • When butter starts to foam, add shallots and garlic. Stir and cook until shallots are transparent and garlic is soft, about 2 to 3 minutes.
  • Add tomatoes, stir and cook, about 2 minutes.
  • Add wine, lemon zest and 1 tablespoon lemon juice, stir to combine.
  • Quickly add the cleaned mussels to the pot, cover and steam for 3 minutes. Carefully open the lid and stir mussels.
  • Cover and steam until mussels are opened up and cooked, 2 to 3 minutes.
  • Taste the sauce. If desired, season with remaining lemon juice, zest, salt, and pepper to taste. Top mussels with parsley and serve with lemon wedges.