- 15 min
- 2 serving
- 50 ml Andorinha Olive Oil
- 12 fresh live mussels (closed shell)
- 1 garlic clove, chopped
- 30 g red onions, chopped
- 1 bay leaf
- 2 ripe peeled Italian tomatoes
- 20 ml white wine
- Fresh parsley to taste
In a saucepan, place the Andorinha Olive Oil, the bay leaf, the onion and brown quickly.
Then add the garlic and finally the coarsely cut tomato.
After well washed, pour the mussels and white wine, put a lid on the saucepan and keep it closed until all mussels open.
Add salt and pepper to taste, sprinkle with parsley and serve while still hot!