Mussels, Barefoot Style

Tonight's dinner was a bowlful of yummy Mussels in White Wine. The process started by cooking some shallots in a combination of olive oil and butter. Once they were starting to soften some garlic went in for a few more minutes. Some tomatoes, saffron, parsley, thyme, wine, salt and pepper were added to the pot and brought to a boil.

Finally the mussels were added, the pot covered and cooked over medium heat for 8 to 10 minutes until all the mussels were open. The whole mixture went into a bowl and we dug in. A few slices of a whole wheat baguette to soak up the broth was delish!

We had a simple green salad with a Creamy Vinaigrette.

Both of these recipes were from Ina Garten's Barefoot Contessa show.

Mona and Gerry agree: