Mussels in White Wine with Tomatoes & Breadcrumbs

1. 1

   In a deep, heavy kettle large enough to hold the mussels, combine the onion, garlic, and 2 tablespoons of the olive oil.

2. 2

   Cook over medium-low heat, stirring occasionally, until the onion is very soft.

3. 3

   Add the tomatoes, wine, bay leaf, and salt and pepper to taste; cover, and cook until slightly thickened, about 10 minutes.

4. 4

   While the sauce is cooking, heat the remaining 2 tablespoons olive oil in a small skillet.

5. 5

   Add the breadcrumbs and cook, stirring, about 3 minutes, until golden; set aside.

6. 6

   (This step may be done 1 day ahead.

7. 7

   Store the breadcrumbs at room temperature.)

8. 8

   Add the mussels to the tomato sauce, stirring with a wooden spoon to mix well.

9. 9

   Raise the heat and cook about 10 minutes, removing the mussels to a large heated serving bowl with tongs or slotted spoon as they open.

10. 10

    Any mussels that do not open after 10 minutes should be discarded.

11. 11

    When all the mussels are cooked, stir the parsley into the sauce and pour over the mussels.

12. 12

    Sprinkle with toasted breadcrumbs and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.