Ingredients for Mussels In White Wine With Tomatoes Breadcrumbs
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Extra Virgin Olive Oil
- 1 (28 ounce) can crushed tomatoes
- Dry White Wine
- 1 bay leaf
- Sea Salt
- Fresh Ground Black Pepper
- Fresh Breadcrumb
- 2 pounds fresh mussels, scrubbed and debearded
- Italian Parsley
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How to Make Mussels In White Wine With Tomatoes Breadcrumbs
- In a large, deep pot or Dutch oven, sauté the chopped onion and minced garlic in 2 tablespoons of olive oil over medium-low heat until softened, about 5 minutes.
- Stir in the crushed tomatoes, white wine, bay leaf, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10 minutes, or until the sauce has slightly thickened.
- While the sauce simmers, heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until golden brown and crisp, about 3-5 minutes. Set aside.
- Add the mussels to the tomato sauce. Increase the heat to medium-high, cover, and cook for 5-7 minutes, or until the mussels open. Stir occasionally. Discard any mussels that do not open.
- Remove the cooked mussels with a slotted spoon and transfer them to a large, heated serving bowl.
- Stir the chopped parsley into the remaining sauce.
- Pour the sauce over the mussels.
- Sprinkle generously with the toasted breadcrumbs and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
21g
Fat
14g
Carbs
8g
