Mussels with Rosemary, Tomato and White Wine Broth

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

1 pound (400 g) fresh blue mussels, washed

2 shallots

3 peeled garlic cloves

1 tablespoon finely chopped rosemary, or ½ tablespoon dried

1 tin (½ pound) crushed tomatoes

⅔ cup (2 dl) white wine

PREPARATION:

• Rinse the mussels and discard all mussels that are open.

• Thinly slice the onion and the garlic cloves.

• Fry the onion, garlic and rosemary in a little oil in a pot.

• Add the mussels and fry for a couple of minutes.

• Add the tomatoes and the wine, put on the lid and let it simmer for about 5-7 minutes.

• Lift the lid. If the mussels are open they are done.

• Serve on a big plate with bread. The mussels that are not opened at this point should not be eaten.

Wine and Drinks

Tinas rosemary mussels are wonderful and flavorful. If the food contains white wine it is most often a safe bet to chose white wine to go with it.

Economy: Beer.

Mid-range: Chablis, France.

Gourmet: White wine from central Burgundy, France