Moules Marinière

Super easy to prepare and mouthwatering delicious...nothing more to say. OK, toasted Ezekiel bread to dip in the juice makes it even better!

Moules Marinière

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.