Sunday Night Dinner - Mussels

I know it's Monday, but since it's a long weekend, today feels like Sunday. This afternoon Brent and I went over to Granville Island and picked up some mussels from Salt Spring Island at The Lobsterman on Granville Island. This is the first time I've cooked mussels, but I've been craving them for a few weeks, and they are so easy to cook. A definite success!

Mussels with Wine, Tomatoes and Cilantro
- 3 lbs mussels
- 1 1/2 cups of white wine
- 1 shallot, finely minced
- 1 - 2 cloves garlic, chopped
- 1 can diced tomatoes
- 2 - 3 tbsp unsalted butter
- a couple of handfuls of chopped cilantro

Before you start, pick through your mussels and discard any that have opened. If they are only slightly opened, tap on them, if they close, they are okay. Then remove beards and scrub them.

Place wine, shallot, garlic and tomatoes in large pot, bring to a simmer. Dump mussels in pot, cover and steam for 8 minutes or until they have opened up. With a slotted spoon remove mussels onto large serving dish, discarding any that are not opened. Whisk butter and cilantro into sauce, pour over mussels.

Serve with fresh bread.