Tomato Herb Mussels

• 2 tablespoons grapeseed oil
• 1/4 cup small-diced red onions
• 1 cup par-boiled potatoes, medium diced
• 2 tablespoons minced garlic
• 1 cup dry white wine
• 2 pounds mussels, poached
• 1/4 cup sun-dried tomatoes, rehydrated
• 2 tablespoons chopped fresh thyme and parsley blend
• 1 teaspoon sea salt
• 1 teaspoon ground white pepper
• Toasted Italian bread, for serving

1. In a large saute pan over high heat, bring the oil to the verge of smoking.
2. Then add the onions, reduce the heat to medium-high and cook the onions until softened.
3. After cooking the onions 2 to 3 minutes, add the potatoes and garlic.
4. Again cook for 2 minutes, and then finish with the wine.
5. Allow the wine to reduce by half, and then add the mussels and sun-dried tomatoes.
6. Season with salt and pepper and allow the mussels to warm and the liquid to reduce again, one-quarter volume total.
7. Finally, add the herbs, stir and serve with bread of choice.

grapeseed oil, red onions, potatoes, garlic, white wine, mussels, tomatoes, thyme, salt, ground white pepper, italian bread

Taken from www.foodnetwork.com/recipes/robert-irvine/tomato-herb-mussels-recipe.html (may not work)