Ingredients

• 50 freshs mussels , scrubbed and debearded
• 2 tablespoons extra-virgin olive oil
• 5 cloves garlic , minced
• 3 Romas (plum) tomatoes , chopped
• 3 greens onions , chopped
• 1 cup white wine
• 1 bunch fresh parsley , chopped
• 2 tablespoons margarine or butter
• salt and ground black pepper , to taste

Instructions

1. 1 Place mussels in a large bowl with enough cold water to cover; soak to remove any dirt or sand, about 20 minutes.
2. 2 Heat olive oil in a large stockpot over medium-low heat. Add garlic; cook 1 minute, but do not brown. Add tomatoes and green onions; cook until almost tender. Stir in wine, parsley, and margarine; bring to a boil. Boil until liquid has reduced by half, about 15 minutes; season with salt and black pepper.
3. 3 Add mussels to the pot, cover, and cook until shells are opened, about 10 minutes. Transfer mussels and sauce to a large serving bowl, discarding any mussels with unopened shells.

Nutrition per serving