Mussels with Wine, Tomatoes, and Herbs

Featuring Oliver’s Tuscan Herb Oil
Serves 4 (220 cal. per serving)

1 Tbsp of Tuscan Herb Oil
2 Tbsp unsalted butter
2 cups dry white wine
2 large minced shallot
1 Tbsp minced garlic
1 portabello mushroom, wiped clean, stemmed, gills removed, and chopped
2 cups halved cherry tomatoes
12 black mussels, scrubbed and debearded
1 tsp minced fresh oregano
1 tsp minced fresh parsley
1 tsp minced fresh thyme
Kosher salt and freshly ground black pepper

Heat a large pot (I use Le Creuset Enamel Pot) over high heat.  Add oil and butter and once butter melts, add shallots and garlic, and cook, stirring, until fragrant, about 1 ½ minutes.  Add the mushrooms and cook, stirring, until it starts to give off its liquid, 2 minutes.  Add tomatoes, stir, and cook for 1 minute – season all ingredients with salt and pepper.   Add the wine and bring to a boil.  Once it boils, simmer for 2 minutes and immediately add the mussels.   Shake the pan and cover with the lid.  Cook until they start to open, about 5 minutes.  Stir in herbs and cook uncovered until mussels open and liquid is reduced by Ό in volume. 


To serve: Remove pan from the heat. Season mussels with salt and pepper to taste and stir well. Divide mussels and the wine and tomato sauce among 4 large soup bowls. 
*Cook's Note: Fresh Herbs like parsley, thyme, and oregano are rich in carotenoids, the building blocks of vitamin A, and high in vitamin C-both great immune-system enhancers.

Chef Analisa Albert