Mexilhões à Moda de Setúbal

• Mussels 1kg
• Onion 1 large
• Garlic 2 cloves
• Tomato 2 ripe
• Olive oil 40ml
• White wine 100ml
• Parsley 1/2 bunch
• Salt to taste

How to Make It

• 1

  Clean the mussels thoroughly by scrubbing shells and removing the beard under cold running water.

• 2

  Heat the olive oil in a large deep pan over medium heat.

• 3

  Add the finely chopped onions and garlic, sautéing until they are translucent and fragrant.

• 4

  Stir in the chopped tomatoes and cook for 5 minutes until they start to break down into a sauce.

• 5

  Add the mussels to the pan and pour in the white wine.

• 6

  Cover the pan tightly with a lid and steam for 5 to 7 minutes until all mussels have opened.

• 7

  Discard any mussels that remain closed, as they are not safe to eat.

• 8

  Finish by stirring in chopped parsley and serve immediately with crusty bread for dipping into the sauce.