Steamed Mussels Provençal

Steamed Mussels Provençal

Serves: 4

2 tablespoons olive oil
2 small onions, diced
2 cloves garlic, minced
1 cup white wine
1 can (28 ounce) diced tomatoes, drained
2 lb mussels
2 tablespoons freshly chopped parsley

1. Scrub mussels, removing beards. Discard any that do not close when tapped. Set aside.

2. In a large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic, and cook until fragrant and tender, about 4 minutes. Add diced tomatoes and bring to a boil, stirring for 3 minutes. Add white wine and cook for another 5 minutes. Add 1 tablespoon (15 mL) parsley and mussels and steam, covered for 7 to 10 minutes, until all mussels open up (discard any unopened mussels). Sprinkle with remaining parsley