White Wine and Tomato Mussels

The summer appetizer is even more delicious (and cheaper) when made at home.

Ingreadient

• 2 Tbsp. olive oil
• 2 large cloves garlic, finely chopped
• 1 red chile, finely chopped
• 1 c. dry white wine
• 1/4 tsp. kosher salt
• 2 lb. mussels, scrubbed and beards removed
• 2 medium tomatoes (about 1 lb. total), seeded and chopped
• 1/2 c. basil, chopped
• 1/2 c. parsley, chopped

Direction

1. In large Dutch oven, heat olive oil, garlic, and red chile on medium-low, 3 min. Add white wine; boil 2 min.
2. Add kosher salt, then mussels, and cook, covered, stirring once or twice, until shells open, about 4 min. Transfer mussels to shallow bowl.
3. Add tomatoes and cook 2 min. Remove from heat and toss with basil and parsley, then spoon over mussels.