Mussels with Tomatoes and Olives

(July 2009 Real Simple)

Serves 4

2 T Unsalted Butter
2 Cloves Garlic, finely chopped
1 Large Onion, finely chopped
Kosher Salt and Pepper
1 Cup Dry White Wine
1 Lb Beefsteak Tomatoes, seeded and diced
1/2 Cup Pitted Kalamata Olives, roughly chopped
2 Lbs Mussels, scrubbed
1/2 Cup Fresh Parsley, choppped
1 Small Baguette, warmed

- Melt the butter in a large pot over medium heat. Add the garlic, onion, 1/2 tsp salt, and 1/4 tsp pepper. Cook until just tender, 4-5 minutes.

- Add the wine and simmer until slightly reduced, 2-3 minutes. Stir in the tomatoes and olives. Add the mussels and cook, covered, until they open, 3-4 minutes. Discard any mussels that remain closed. Stir in the parsley.

- Divide the mussels and cooking liquid among bowls. Serve with bread.

MODIFICATIONS

I love mussels. I rarely have them, but when BigY advertised a special on PEI mussels this week; 2 lbs for $5, I quickly added this to the week's menu. I substituted tomatoes on the vine (on sale) and eliminated the olives because I was already pushing it with this meal. Steve wondered aloud multiple times what else we were having for dinner. I prepared a side of whole grain linguine and poured the leftover cooking liquid over a small bowl for each of us.

While Caroline declared "yuck" after sampling a small mussel, she dipped her baguette into the cooking liquid again and again with many declarations of "yummmm."

Not something we'll have all the time, but it was a special and delightful treat ready in under 20 minutes and definitely worthy of sitting down to have despite one crazy thunderstorm's ill-timed arrival.

I made divine fresh toast the following morning with the leftover baguette. Perhaps we will need to have this more often afterall. I love french toast.