Mussels are easy to cook, and they’re one of the most sustainable of seafood choices. Serve with a baguette for dunking in the juices.
15 minutes
30 minutes
4 Servings
3 pounds mussels
2 cups dry white wine
2 garlic cloves, peeled and finely minced
¼ cup diced onions
1 stalk celery, diced
1 large tomato, diced
¼ cup diced fresh basil
½ teaspoon smoked paprika or red pepper
Salt and freshly ground black pepper
An Oldways Recipe
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