Mussels in White Wine Sauce

Mussels in White Wine Sauce

1 onion, diced

4 cloves garlic, minced

3 tbsp butter

2 1/2 lbs mussels, well scrubbed and debearded

1/2 cup white wine

1- 19 oz can diced tomatoes

1 bay leaf

1/4 cup parsley

Pepper

While scrubbing and debearding mussels, discard any that are open. 

Heat large skillet over medium heat and add butter, onion and garlic. Sautée approximately 5 minutes or until onion is softened. 

Turn heat to high. Add mussels, wine, bay leaf and pepper. Sautée for 1 minutes stirring constantly. Add tomato and parsley. Stir and cover, cooking for 5 minutes until mussels have opened. Discard any that have not. 

Serve in a large bowl/deep platter with broth and baguette for dipping.