Garlic Tomato White Wine Mussels
Ingredients:
- 2 Frozen Mussels (Tomato Garlic)
- 2 tbsp OVOO
- 4 Cloves of Garlic
- 1 Small Onion (Chopped)
- 1 Can 14.5 Crush Tomatoes
- 1/2 cup Dry White Wine (I used Sauvignon Blanc)
- 1/2 Cup Seafood Stock (I used Better Than Bouillon Lobster Paste )
- 1 Tsp Red Pepper Flakes
- 1 Tsp Smoked Paprika
- 1 Tsp Dried Oregano
- Salt and Black Pepper to Taste
- 1 tbsp Chopped Parlsey
- 1 tbsp Butter (optional, for richness)
- Crusty Bread, for serving
1. Sauté aromatics – In a large pan or Dutch oven or pan, heat olive oil over medium heat. Add garlic, onion, and red pepper flakes. Sauté until softened and fragrant (about 2-3 minutes).
2. Add your White Wine. Allow that White Wine to reduce for 2 to 3 minutes. Until that sharp alcohol smell goes away.
3. Build the sauce – Add crushed tomatoes, broth, smoked paprika, oregano, salt, and black pepper. Stir and let simmer for 5 minutes to meld the flavors.
4. Cook the mussels – Add the mussels to the pan, cover, and cook for 5-7 minutes, stirring occasionally, until the mussels are heated through. (If using frozen mussels in the shell, cook until they fully open.)
5. Finish the dish – Stir in butter (if using) and chopped parsley. Adjust seasoning if needed.
6. Serve – Ladle the mussels and sauce into bowls, and serve with crusty bread to soak up the flavorful broth.
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