Mussels with Crusty Bread
The most decadent, affordable, makes-you-feel-expensive-but-it-actually-isn’t, meal you can imagine. No other words necessary. Grab the ingredients, the most decent bottle of wine you have on hand, and let’s get to it. This is a “not recipe-recipe”. Just use your gut.
Mussels with Crusty Bread
1lb mussels
butter
onion
garlic
tomatoes
dry white wine
salt and pepper
parsley
fresh baked baguette
Using a large pot, melt a tablespoon of butter. Add a full onion and a few cloves of garlic and cook until fragrant.
Dice your tomatoes (2 should do fine, or a can of diced tomatoes will work) and throw them in the pot, along with a decent pour of wine, and a handful of chopped parsley. Top it off with a pinch of salt and pepper to taste. Stir to combine all the rich goodness.
Finally, add in the mussels and cover to steam them until the shells open. If you notice some don’t open, go ahead an toss them. They’re no bueno.
Serve it up in a low bowl, with a slice of buttered crusty baguette. Et Voila!
