Categories: Appetisers, entrees

Ingredients

• 2 lbs fresh mussels
• 1 tbsp. coconut oil
• 1 red onion, diced
• 3 stalk celery with leaves, diced
• 1 large fresh tomato, diced
• 2 cloves garlic, minced
• handful of parsley, minced
• 1/2 bottle Cabernet Savignon
• Salt
• Pepper

Directions

1. Mussels should be tightly closed. If they aren’t, tap them with a knife. If they don’t close, discard them. Put mussels into a large bowl with cold water to rinse. Check each mussel for a “beard”. If present, remove it with a damp paper towel. Set aside.

2. Melt coconut oil in a large pot. Add diced onion and celery with chopped leaves. Saute until tender. Add minced garlic and sauté for a few minutes. Add diced tomato and cook for a few more minutes. Season with salt and pepper. Add wine and bring to a boil. Add cleaned, debearded mussels and cover. Simmer until mussels are open, about 10 minutes. Salt and pepper over the top of the mussels. Stir and cook for another 5 minutes. Sprinkle with minced parsley and stir. Empty into a large bowl and serve with crusty bread. Unopened mussels should be discarded.

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