Ezekiel bread to dip in the juice makes it even better!
Makes 4 servings.
3 pounds mussels, washed, rinsed, and de-bearded
1/2 cup white wine
2 cloves garlic, minced
2 plum tomatoes, diced
Sea salt and cracked black pepper to taste
1 handful flat-leaf parsley, washed and chopped
Place all of the ingredients except the parsley in a low-sided pot or a very large skillet. Cover the pan and place it over a fast flame. Cook the mussels, shaking the pan occasionally, until they open, then cook for an additional minute. Remove from the heat and sprinkle the parsley across the mussels.