Patti's Mussels a la Mariniere

This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine.

Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand. Heat olive oil in a large stockpot over medium-low heat. Add garlic, and...


  • 50 fresh mussels, scrubbed and debearded
  • 2 tablespoons extra virgin olive oil
  • 5 cloves garlic, minced
  • 1 cup white wine
  • 2 tablespoons margarine or butter
  • 3 green onions, chopped
  • 1 bunch fresh parsley, chopped
  • 3 roma (plum) tomatoes, chopped
  • salt and pepper to taste

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