Servings: 4  Yield: 4  Prep Time: 5  Cook Time: 10  Total Time: 15

Ingredients

2 tablespoons butter

1 cup onion, finely chopped

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

1 tablespoon minced garlic

1 large tomatoes, chopped

1 cup white wine

2 tablespoons finely chopped fresh parsley leaves (or 1 teaspoon dried parsley)

2 lbs fresh mussels, well scrubbed and debearded

crusty French bread

Instructions

1. In a large saute pan, melt the butter.

2. Add the onions, salt, and pepper, and cook, stirring, for 4 minutes.

3. Add the garlic and tomatoes, and cook, stirring, for 1 minute.

4. Add the wine, parsley, and bring to a boil.

5. Add the mussels, cover, and cook until the shells have opened, about 4 minutes.

6. Remove from the heat and discard any shells that do not open.

7. Transfer to a large deep bowl and serve immediately. Make sure to have spoons available as this broth is good!

8. Use your nice crusty french bread for dipping.