Recipe courtesy of PEI Aqua Farms
cup Chopped Whole Peeled Tomatoes
oz White Wine
tbsp Chopped Herbs (such as dill, chives, tarragon, and parsley)
tbsp Minced Shallots
tbsp Olive Oil
tbsp Minced Garlic
a few drops Tabasco Sauce
Heat 1 tbsp olive oil in a sauce pot and sauté shallots and garlic. Add mussels and white wine and bring to a simmer. Cover and steam for 5 - 7 minutes (depending on size).
When the mussels are open, remove them and keep them hot.
Reduce the liquid in the pot by one third, add the tomatoes, and simmer for two minutes. Add herbs, butter, Tabasco sauce, and season with salt and fresh cracked pepper and stir.
Place the mussels in a bowl and pour the tomato broth over top and serve.
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