Mussels in olive oil & white wine sauce

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February 10, 2016


¼ Cup Bertolli Gentile Extra Virgin Olive Oil

1kg mussels – cleaned

3 Shallots, minced

3 Garlic cloves, minced

2 tsp mixed Italian herbs such as dried basil, dried thyme, dried rosemary & dried sage

1 Cup diced tomatoes

1 Cup White wine

2 tbsp Fresh parsley, finely chopped

1 tsp lemon zest, minced

½ tsp Salt & pepper


1. Rinse mussels under cold running water. Discard any that do not close when tapped. Set aside.

2. In large saucepan, heat Bertolli Gentile Extra Virgin Olive Oil over medium heat; sauté shallot, garlic and Italian herbs, stirring occasionally, until shallot is softened, about 3 minutes. Add the white wine and half of the tomatoes. Bring to a boil.

3. Add mussels; stir well. Cover and steam over medium heat, stirring occasionally, until mussels open, about 5-6 minutes. Add the remaining diced tomato. Sprinkle with parsley and serve with crusty bread.