Mussels with Garden Fresh Tomatoes

 

Mussels are so simple to work with and cook very quickly. The garden-fresh tomatoes and basil flavors make this dish exquisite and easy enough for a weeknight meal. 

 

Serve with some crusty sourdough bread and a glass of dry Chardonnay. 

 

Yield 2 servings

 

15 mussels

2 Tbsp olive oil

½  small onion, chopped

2 garlic cloves, minced

½ cup white wine

1 cup coconut milk

½ cup chicken stock

½ tsp smoked paprika

1½ cups fresh tomatoes, large dice

2 tbsp chopped basil

2 Tbsp chopped cilantro

Salt and pepper

 

In a large pan on medium-low heat, warm the oil and add the onion and garlic. Sauté until the onion and garlic have softened. Next, turn the stove up to medium and add the wine, coconut milk, chicken stock, and smoked paprika. Continue simmering until the broth begins to thicken. 

 

Once thickened, add the mussels and tomatoes and cover with a lid. Let the broth simmer until the mussels have opened up. Approximately 2-3 minutes. 

 

Lastly, add the basil, cilantro and season with salt and pepper taste. Serve immediately. 

 

Just Salt It, and enjoy!