This classic bistro dish is enhanced with a few dashes of fish sauce to create a really satisfying umami.
Ingredients
2 lbs. Blue Hill Bay Mussels
4 cloves of garlic, sliced thin
1 small onion, sliced
1 C cherry tomatoes
1 C fresh parsley, chopped
2 C white wine
2 T butter
3 dashes of fish sauce
Method
Rinse mussels under cold running water, then soak them in a large bowl for 20 minutes.
In a large saucepan over medium heat, melt butter and add the onions. Sauté 3 minutes until soft, then add garlic and tomatoes and sauté one to two more minutes until the tomato skins just begin to wrinkle. Add mussels and wine, then cover and simmer over medium-low heat for about 4 to 6 minutes, until all the mussels have opened.
Transfer the mussels and tomatoes to a large, shallow serving bowl using a slotted spoon or tongs, then sprinkle with chopped parsley.
Add fish sauce to the broth, then transfer into a dipping bowl.
Don’t forget to toast some thick-sliced, buttered and toasted French Country bread to soak up the broth!