Mussels with Tomatoes & Garlic

Ingredients:

• 2 lbs fresh mussels, scrubbed and debearded

• 3 tbsp olive oil

• 4 cloves garlic, thinly sliced

• 1 small onion, finely chopped

• 1 can (14 oz) diced tomatoes (or 4 fresh ripe tomatoes, chopped)

• ½ cup dry white wine (or seafood stock)

• 1 tsp red pepper flakes (optional, for heat)

• 2 tbsp fresh parsley, chopped

• Salt and freshly ground black pepper, to taste

• Crusty bread, for serving

Instructions:

1. Prep the mussels: Rinse mussels under cold water, discard any with cracked shells or that don’t close when tapped.

2. Cook the base: In a large pot, heat olive oil over medium heat. Add garlic and onion, and sauté until softened and fragrant, about 2–3 minutes.

3. Add tomatoes & wine: Stir in diced tomatoes, white wine, and red pepper flakes. Season lightly with salt and pepper. Bring to a simmer and let cook for 5 minutes so flavors meld.

4. Steam the mussels: Add mussels to the pot, cover with a lid, and steam for 5–7 minutes, shaking the pot occasionally, until mussels open. Discard any that stay closed.

5. Finish: Sprinkle with fresh parsley and adjust seasoning if needed.

6. Serve: Ladle mussels and broth into bowls and serve immediately with crusty bread to soak up the garlicky tomato broth.