Mussels In White Wine With Tomatoes Breadcrumbs

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Steps

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In a deep , heavy kettle large enough to hold the mussels , combine the onion , garlic , and 2 tablespoons of the olive oil.

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Cook over medium-low heat , stirring occasionally , until the onion is very soft.

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Add the tomatoes , wine , bay leaf , and salt and pepper to taste.

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Cover , and cook until slightly thickened , about 10 minutes.

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While the sauce is cooking , heat the remaining 2 tablespoons olive oil in a small skillet.

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Add the breadcrumbs and cook , stirring , about 3 minutes , until golden.

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Set aside.

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Add the mussels to the tomato sauce , stirring with a wooden spoon to mix well.

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Raise the heat and cook about 10 minutes , removing the mussels to a large heated serving bowl with tongs or slotted spoon as they open.

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Any mussels that do not open after 10 minutes should be discarded.

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When all the mussels are cooked , stir the parsley into the sauce and pour over the mussels.

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Sprinkle with toasted breadcrumbs and serve immediately.

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Ingredients

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onion, garlic, extra virgin olive oil, tomatoes, dry white wine, bay leaf, sea salt, fresh ground black pepper, fresh breadcrumb, mussels, italian parsley