2 lbs. mussels
4 cups of a dry white wine (Pinot Grigio)
30 oz. diced canned tomatoes
2 cups chopped parsley
1 sweet onion
1 shallot
4 cloves chopped garlic
1 tsp. thyme
3 leaves chopped basil
1 tsp. salt
1 tsp. ground pepper
1 tbsp. unsalted butter

An easy way to clean mussels is to put them in a large bowl full of water with 5 tbsp. of flour or corn meal. Let them soak for 30 minutes or overnight. This will take out the sea taste and grit.

Once they are ready, wash them and make sure you get all the flour or corn meal off.

In a large pot, melt the butter, and combine onion, shallots, garlic, parsley, diced tomatoes, and basil. Once the onion turns golden brown, add the white wine, and wait until it starts boiling. Add the salt pepper, and thyme.

Put all the mussels inside and mix everything together. Close the cover, and in about 10 minutes all the mussels should open up, cook for another 3 minutes, to make sure all the mussels have opened. Discard any mussels which haven't opened.

These may be served on their own with Italian bread, or with rice or pasta. You already have the sauce!

This recipe is very healthful; it's low in fat and high in protein. It is very light and just perfect in the summer!

Bon appetit!

Submitted by: Diana Solovyanchik