Mussels In White Wine And Garlic

• 2 tsp olive oil
• 2 cloves garlic, minced
• 3 None shallots, thinly sliced
• 2 stalks celery, thinly sliced
• 2 None plum tomatoes, finely chopped
• 1/2 cup dry white wine
• 2-3 lb black mussels, scrubbed, debearded
• 7 oz frisee lettuce
• 1/3 cup fresh flat-leaf parsley leaves
• 2 tbsp roughly chopped fresh chives
• 1/4 cup lemon juice

1. Heat olive oil in a wok over medium heat. Stir-fry garlic, shallots and celery until shallots have softened. Add tomatoes and stir-fry for 30 seconds. Add wine and bring to a boil. Reduce heat and simmer until liquid has reduced by 1/2.
2. Add mussels to pan and simmer, covered, for 5 mins, or until mussels have opened (discard any that do not open).
3. Add remaining ingredients to wok and toss gently to combine. Serve mussels with broth in large serving bowls.

olive oil, garlic, shallots, stalks celery, tomatoes, white wine, black mussels, frisuee lettuce, parsley, fresh chives, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/37434 (may not work)