Tomato-Cilantro Mussels
Tomato-Cilantro Mussels

Preparation time 20 minutes

Total time: 30 minutes

Ingredients

  1. 2 kg (4½ lb.) fresh mussels
  2. 15 mL (1 tbsp.) canola oil
  3. 1 onion, thinly sliced
  4. 1 clove of garlic, chopped
  5. 540 mL (19 oz.) tinned diced tomatoes
  6. 125 mL (1/2 cup) white wine
  7. 45 mL (3 tbsp.) sundried tomato pesto
  8. To taste, salt and pepper
  9. 125 mL (1/2 cup) chopped cilantro

Directions

  1. Gently brush mussels under cold running water and remove the beards (threads). Discard any mussels that remain open. Reserve the remainder.
  2. Heat oil in a saucepan over medium-high heat. Add onion and garlic and fry for 2 minutes.
  3. Add diced tomatoes, white wine and sundried tomato pesto.
  4. Season to taste and stir well.
  5. Bring to a boil; stir in mussels to coat. Cover and cook for 8 to 10 minutes, or until mussels have opened.
  6. Halfway through cooking, add coriander and stir well.
  7. Place mussels in 4 large shallow bowls. Spoon cooking liquid over top.
  8. Serve immediately, accompanied by homemade baked fries.

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