Mussels, tomatoes, and garlic
Mussels, tomatoes, and garlic

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, mussels, tomatoes, and garlic. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Mussels, tomatoes, and garlic is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Mussels, tomatoes, and garlic is something which I have loved my entire life.

Mussels have three things going for them: They're cheap, quick to cook, and delicious. Using clean farmed mussels negates their one big drawback—the t. Scrub mussels under cold water; pull off hairy beards.

To begin with this recipe, we have to prepare a few components. You can have mussels, tomatoes, and garlic using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mussels, tomatoes, and garlic:
  1. Make ready 2 tablespoons butter
  2. Prepare 1 onion chopped
  3. Prepare 3 cloves garlic diced
  4. Get 1 can tomatoes with garlic diced
  5. Get Salt
  6. Take Pepper
  7. Get 2 pounds mussel’s
  8. Get Grilled bread for serving

Mussels are cooked in a chorizo, browned garlic, wine and tomato broth. Serve with warm crusty bread to soak up all of the broth from this one pan dish. Add garlic and cook until golden brown. Add the shallots, white wine, petite.

Instructions to make Mussels, tomatoes, and garlic:
  1. In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
  2. Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.
  3. Add mussels and simmer until all shells are open. (Discard any shells that aren’t open.)
  4. Garnish with more parsley and serve with grilled bread

This recipe for Mussels with Garlic and Tomatoes is light, healthy, and succulent-delish. Create one of the best summer appetizers or light dinners around. In a large pot on high heat saute the onion in the olive oil until tender but not brown. Scrub mussels thoroughly, discarding any cracked or opened shells. Saute garlic in hot olive oil in a Dutch oven over medium-high heat until tender.

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