Black Mussels in White Wine Sauce

This was my first time working with mussels...EVER. I"m glad I had a friend from the seafood department give me some advice. So what I learned was that when buying fresh mussels/clams, to store it you'd want to put it over a bath of ice. Fresh mussels usually last a good 2 days in the fridge. If you see any open ones, immediately throw them out, otherwise you might end up with food poisoning or other harmful effects. I wanted to make this go with a pasta dish but...I ended up screwing up the pasta dough so I decided not to use it LOL alright lets go. 

Ingredients
1. 1/2 a pound of Black Mussels
2. 5 or 6 Cherry Tomatoes
3. 1 cup of White Wine
4. 3 cloves of Garlic
5. 1 or 2 Red Chili peppers
6. Parsley 
7. Capers

Prep Time: 5 minutes
Cook Time: 10 - 15 minutes 






Directions 
1. Mince up your garlic and chop your chili. Get a pan and heat it up on medium heat. Add your olive oil and sweat out your garlic and chili for a good 2 to 3 minutes. Chop your cherry tomatoes in half and throw them in. Chop up your parsley as well and throw that in. 

2. De-glaze your pan with your cup of white wine, now add your mussels and let them steam for a good 5 minutes or at least once they're open. Make sure when you throw them in the pan that they're all closed. NEVER THROW IN OPEN MUSSELS. You don't want to over steam them other wise they get a rubbery texture. 

3. This is optional but if you want to add cream and make it sorta like clam chowder that works too. Just make sure when you finish steaming the mussels immediately add in your 1 cup of cream and give it a mix and bring it to whatever consistency you want it to be. And now you're ready to serve!

Fast. Super Easy. Delicious