2 tbsp Bittersweet Garlic and Rosemary oil
1 onion, chopped
2 tbsp. Zesty Garlic Seasoning
1 15-oz. can diced tomatoes
1/2 cup dry white wine
2 tbsp freshly chopped parsley for garnish
freshly ground pepper
2 lbs mussels, scrubbed and debearded
grilled bread, for serving
In a pot over medium-low heat, heat Garlic with Rosemary Oil. Add onion and cook until fragrant and soft, 5 mins, then add Zesty Garlic and cook until fragrant, 2 minutes more.
Add diced tomatoes, wine, and half the parsley and stir until well combined. Season with salt and pepper.
Add mussels and simmer until all shells are open. (Discard shells that are not open.)
Garnish with remaining parsley and serve with grilled bread.