Victoria's Mussels With Wine, Tomatoes & Herbs

Victoria's Mussels With Wine, Tomatoes & Herbs

Experts fear that marine mercury levels could double by the middle of this century. Since consuming large amounts of mercury can be unhealthy for us, we should avoid eating a lot of the large predatory swimmers that tend to be the highest in mercury, such as swordfish, tuna, king mackerel, and shark. 

INGREDIENTS

1/2 Teaspoon Olive Oil

4 Tablespoons Minced Shallots

3 Teaspoons Minced Garlic

1 Chopped Portobello Mushroom

2 Cups Halved Cherry Tomatoes

12 Black Mussels (Scrubbed & Debearded)

1 Teaspoon Minced Fresh Oregano

1 Teaspoon Minced Fresh Parsley

1 Teaspoon Minced Fresh Thyme

2 Cups Dry White Wine

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

2 Teaspoons Unsalted Butter

In a large-size sauté pan heat olive oil over a high heat.  Add shallots and garlic and cook for 2 minutes. Stir frequently. Add mushrooms and cook for 2 more minutes. Add tomatoes and cook for 15 seconds. Add mussels and shake pan well.  Cook for 30 seconds to 1 minute until mussels start to open up. Stir in oregano, parsley, and thyme. Pour in the wine and bring to a boil. Add butter, stir to incorporate. Reduce heat to medium and cook, uncovered, for 3 to 4 minutes until mussels completely open and liquid is reduced. Remove pan from heat. Season with kosher salt and pepper. Stir well. Transfer to serving bowls or over cooked pasta.  Serves 2 to 4

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