INGREDIENTS
- 1 kilo of mussels
- 200 ml white wine
- 1 small dry onion, chopped
- 10 cherry tomatoes
- ½ bunch of chopped parsley
- 1 clove of garlic, chopped
- 1 tsp. sweet mustard
- Juice from one lemon
- 4 tbsp olive oil
- Salt Pepper
INSTRUCTIONS
Pour the oil into a saucepan and saute the onion for about 2 minutes, until it softens slightly.
Add the garlic and mustard and continue sauteing for another 1 minute.
Deglaze with the wine, let the alcohol evaporate for 2-3 minutes and add the mussels and cherry tomatoes.
Cover with the lid and cook for 4-5 minutes, until the mixture boils and the mussels open.
We throw away the ones that don't open.
Remove the mussels from the sauce and continue cooking the sauce for another 3-4 minutes, until it thickens slightly.
Pour the sauce over the mussels and add lemon juice, fresh parsley, salt and pepper.
