Rarely can a delicious meal be cooked in 10 minutes. We used to spend lots of time de-bearding mussels and soaking them to spit sand, and sometimes we still ended up with gritty sandy mussels. But no more! We found the secret to being able to quickly cook the mussels without all the prep work – rope grown mussels! We had fabulous PEI rope grown mussels and just as advertised – no beards and no sand. We just soaked them in some water while we scrubbed them and dropped them into the pot when ready.
The mussels will release succulent juices, which creates a delicious broth with the white wine, garlic, onions and tomatoes. I cooked some thin spaghetti and poured over the broth for a quick side.
White Wine Mussels
- Mussels 2 lbs
- 1 Tbsp olive oil
- 1/2 Tbsp butter
- 3 cloves garlic, coarsely chopped
- 1 onion, minced
- 2 tomatoes, coarsely chopped
- 1/3 cup white wine
- 1 tsp cilantro
- Heat olive oil in large pot over medium heat, when oil is shimmering add butter, garlic and onion.
- Once garlic is fragrant and onion is translucent, add tomatoes and cook for 1 min.
- Turn heat to medium high and add white wine.
- When wine is starting to boil, add in all mussels, stir quickly and place the lid on the pot.
- Cook for 4-5 minutes until mussels are open then remove from pot immediately. The mussels can overcook easily so check after 4 minutes and remove immediately when done!
- Sprinkle chopped cilantro on top.