2 pounds Prince Edward Island Mussels
1 cup Cosentino Chardonnay
1/2 cup diced red tomatoes
3 tablespoons cilantro, chopped
4 tablespoons butter, cubed
Salt and freshly ground pepper to taste
Clean beards off of mussels and rinse. Place in large pot. Add wine, tomatoes, cilantro, butter and sprinkle with seasonings.
Cover and place pot over medium high heat, and steam mussels for 7 to 10 minutes, or until mussels are fully opened.
Transfer to serving bowls and pour over remaining juices. 4 servings. Buon appetito.
Chef Joseph Gustafson suggests serving the Cosentino Winery Tenero Rosa to accompany this appetizer.