2 pounds raw, tightly closed mussels
1 tablespoon olive oil
4 cloves of garlic, thinly sliced
1 15-ounce can diced tomato or 3 cups chopped fresh organic tomatoes plus ½ cup water
½ cup white wine
¼ cup parsley chopped
Place mussels in a large bowl of cold water. Soak for 15 to 20 minutes. Rinse under cold running water and discard any mussels that are open. Check each mussel for a thread-like string hanging out of the shell called the “beard”. To remove, use a tea towel and take hold of the beard. Pull firmly towards the hinge end of the shell and tug free.
Heat a large stockpot over medium-high heat. Add oil, garlic, and parsley heat to medium and cook for 4 to 5 minutes, stirring occasionally.
Add the diced tomatoes along with their juice and cook 2 to 3 minutes more until a quarter of the liquid reduces. Add the white wine and the mussels. Cover and cook 3 to 4 minutes more until the muscles open and the meat inside is cooked through.