2 Tbsp. Extra-Virgin Olive Oil
4 Garlic Cloves, sliced thinly
1/2 Cup White Wine
1/2 Cup Water
1 Lb. Mussels, cultivated if possible, washed, debearded
4 Tbsp. Butter
2 Tbsp. Fresh Italian Parsley Leaves
1/2 Cup Fresh Tomatoes-split in half, seeds and water removed, diced
To Taste: Sea Salt and Fresh Ground Black Pepper
Heat large saucepan on medium heat, add olive oil and garlic. Cook for about 2 minutes until softened. Add garlic and cook another 30 seconds until aromatic.
Add wine, water, and mussels, cover, and steam over high heat about 5 minutes until mussels are opened.
With a slotted spoon, transfer mussels into four soup bowls reserving broth in the pot. Over low heat, whisk in the butter, add tomatoes, parsley, seasoning to taste with salt and pepper. Divide the broth over the steamed mussels.
Garnish with parsley leaves, and serve with grilled or toasted French bread and enjoy!
