Mussels Provençal

Mussels and I have a history.

I spent countless summers plucking them off the beach in front of my family’s house in Maine. I’d wait for low tide and wade in the tidepools, pulling them from the rocks under heaps of heavy seaweed. I’d return to the kitchen with my bucket and scrub them in the sink, removing their ‘beards’ and scrapping off barnacles.

Perhaps what I love most about mussels is their versatility. I’ve made them many ways but this recipe is my go-to. This dish takes just minutes to cook and it’s always an impressive, elegant crowd-pleaser, particularly when you share it with a friend and pair it with a bottle of good white wine.

Here's what you'll need for these mussels, done the #FKway (serves 2):

• 1 pound fresh mussels

• 2 tablespoons extra virgin olive oil, plus more for garnish

• 2 cloves of garlic, minced

• 1 cup of dry white wine (sauvignon blanc is great)

• 1 28-oz. can of chopped tomatoes (San Marzano or fresh tomatoes work great)

• 2 tablespoons of freshly chopped parsley

• Crusty grilled bread (optional)

Heat a saucepan over medium heat. Stir in the olive oil and garlic and saute until the garlic is tender. Do not burn. Add the mussels, wine, and chopped tomatoes. Cover the pot. Cook for 4-5 minutes, until the mussels have opened.

Sprinkle with fresh parsley and drizzle with olive oil.