Recipe courtesy of Robert Irvine

Tomato Herb Mussels

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 5 to 6 portions
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Ingredients

2 tablespoons grapeseed oil

1/4 cup small-diced red onions

1 cup par-boiled potatoes, medium diced

2 tablespoons minced garlic

1 cup dry white wine

2 pounds mussels, poached

1/4 cup sun-dried tomatoes, rehydrated

2 tablespoons chopped fresh thyme and parsley blend

1 teaspoon sea salt 

1 teaspoon ground white pepper

Toasted Italian bread, for serving

Directions

  1. In a large saute pan over high heat, bring the oil to the verge of smoking. Then add the onions, reduce the heat to medium-high and cook the onions until softened. After cooking the onions 2 to 3 minutes, add the potatoes and garlic. Again cook for 2 minutes, and then finish with the wine. Allow the wine to reduce by half, and then add the mussels and sun-dried tomatoes. Season with salt and pepper and allow the mussels to warm and the liquid to reduce again, one-quarter volume total. Finally, add the herbs, stir and serve with bread of choice.

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