Mussels con pomodoro - Mussels with tomatoes
Fresh Mussels - 24
White Wine - Half cup
Water - Half cup
Ripe tomatoes - 6 to 8
Garlic Cloves - 4
Extra Virgin Olive Oil for drizzling
salt and pepper
Place the White Wine and water in a saute' pan and heat. Place the mussels in the pan and steam until the mussels have opened fully. Remove from the liquid and place in the refrigerator until chilled. Remove the top part of the shell.
Dice the tomatoes and garlic then combine in a mixing bowl. Salt and pepper to taste.
Arrange the mussels on a serving platter or individual plate, spoon the mixture on each mussel and drizzle with olive oil.