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Mussels with White Wine
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Pedro Franco

Pedro Franco

Mussels with White Wine

15m

A wonderful dish to eat as it is or to use as a base for soup! It's wonderful when served with crusty bread, which you can dip in the sauce!

You can replace the mussels with another bivalve, seafood, or meat. If you want to make a vegan recipe, replace them with mushrooms!

  • Cut 1½ cups of cherry tomatoes in half

    Step 0
  • Warm up a frying pan over medium heat

    Step 1
  • Add the tomatoes and extra virgin olive oil to taste in the pan. Toss and cook until the tomatoes start to brown

    Step 2
  • Add salt to taste and stir

    Step 3
  • Add 24 mussels on the half shell

    Step 4
  • Add 1 cup of white wine

    Step 5
  • Cover the pan for 7m to cook the mussels

    Step 6
  • Add 2 tbsp of picked parsley leaves

    Step 7
  • Add extra virgin olive oil to taste and toss. The mussels with white wine are ready

    Step 8
  • Enjoy!

    Step 9

Yield 4 people

  • Mussel

    Half-shelled Mussel

    24
  • White Wine

    White Wine

    1 cup
  • Cherry Tomato

    Cherry Tomato

    1½ cups
  • Parsley

    Picked Parsley

    2 tbsp
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    to taste
  • Salt

    Salt

    to taste

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