Preparation time: 20 minutes
Cooking time: 10 minutes
To serve: 2
You will need:
3 pints ( U.S. 7 1/2 cups) small fresh mussels
1 oz. butter
3 oz. onion, chopped
8 oz. ripe tomatoes
6 tablespoons dry white wine
ground black pepper
fresh chopped parsley
Scrub and scrape the mussels in several changes of cold water, discarding any that fail to shut tightly.
Melt the butter in a wide pan and over a low heat fry the chopped onion for 5 minutes or until soft and golden. Skin and chop the tomatoes and add with wine to the onions. Allow to boil for a minute then put in the prepared mussels. Cover, and cook over quick heat, shaking the pan from time to time, until the mussels open, about 5 minutes. Discard the shells as they open, and serve the mussels immediately with the cooking liquor strained over them.
Season to taste with a little ground black pepper and garnish with a little fresh chopped parsley. Serve with crusty French bread and creamy butter.
© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamylyn Publishing Group Ltd. 1968