1 pound fresh mussels

1 tablespoon organic butter

2 large cloves of garlic, chopped

20 cherry tomatoes, chopped

1/4 – 1/2 cup dry white wine


Once cleaned, place the butter and garlic in large soup pot. Sauté until garlic becomes slightly browned.

Add tomatoes and cook until very soft. Add white wine and cook until sauce is red.

You might have to smash the tomatoes a bit while cooking. Add the mussels and simmer until they are all open.

Takes about 3-5 minutes.