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1
Rinse the fresh blue mussels in tap water. Place in a large saucepan with a small amount of liquid on high heat. Cover and let steam until shells open (5 to 7 minutes). Strain the fresh blue mussels, reserving the liquid, and removing the meat from the shells. Set aside.
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2
In a large saucepan, heat olive oil and sauté onions under low heat for 6 to 8 minutes, until onions get soft but not burnt.
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3
Stir in garlic and thyme for 1 minute.
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4
Pour red wine and cook for another 5 minutes.
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5
Add tomatoes and reserved liquid, cover and let summer for 30 minutes.
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6
Remove lid and let simmer for another 15 minutes.
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7
Add fresh blue mussel meat, let cook 5 minutes.
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8
Taste with salt and pepper. Sprinkle with parsley.
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9
Serve with bread.
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