INGREDIENTS:
- 1-2 pound mussels
- 1/2 yellow onion
- 2 cloves garlic
- 1 cup fire-roasted, diced tomatoes
- 1 cup white wine
- 2 TB fresh basil, ribboned
- 2 TB fresh parsley, chopped
- 1/2 TB Worcestershire Sauce
- 1/2 tsp chili pepper
- 1/2 tsp Greek oregano
- 1/2 tsp smoked paprika
- 4 TB coconut milk
- salt and pepper
- Crusty French bread, to serve
INSTRUCTIONS:
- Heat the oil in a heavy skillet. Add the onions and garlic and spices. Cook over medium heat until soft, about 5 minutes.
- Add the wine, and scrape the bottom of the pan to remove any bits. Add the tomatoes and bring to a boil. Reduce heat and simmer about 20 minutes until some of the liquid has been reduced.
- Once the liquid has reduced, add the mussels and cover and let cook about 5-7 minutes until the mussels are all cooked and open (this shouldn't take long). Discard the unopened mussels. Stir in the coconut milk and add the basil and parsley at the end, right before you serve it with bread.
Source: The Hungary Buddha
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