1 pound Mussels
1/2 cup of Olive Oil
2 tablespoons fresh Garlic
1 large minced Onion (Tom likes Red Onions)
1 cup of White Wine
1/4 cup half-and-half
3 chopped Tomatoes (optional)
Garnish with Parmesan Cheese.
DirectionsHeat oil in a large heavy pot over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes.
Add garlic and cook, stirring often, until fragrant, about 1 minute. *Add tomatoes and cook* (if you want), stirring, until it begins to darken, about 2 minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 1 minute.
Add mussels and to pot, cover, and reduce heat to medium. Cook, stirring occasionally, until mussels open, add half-and-half at the end (discard any that do not open), 10–12 minutes. (less if mussels are frozen 5-7 minutes)
Ladle mussels and broth into shallow bowls and top with parmesan cheese; serve with bread.