At a glance
You're looking at a classic white wine mussel dish that comes together in under an hour—the key is starting with properly cleaned mussels and letting them work their magic in a flavorful broth of sautéed aromatics, reduced white wine, and cherry tomatoes. The cooking itself is quick and straightforward: once you've prepped everything, the mussels only need five to eight minutes with the lid on to open up beautifully.
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Drain the mussels
Give the soaked and cleaned mussels a thorough drain. Fresh mussels should be closed and will open up beautifully once cooked. If you spot any mussel in the bag that's already open, toss it out right away.
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Sauté the shallot and garlic
In a little oil and butter, sauté finely chopped shallot together with minced garlic.
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Reduce the wine
Once the shallot turns golden, pour in the white wine and let it boil hard until it reduces by about half, losing that sharp, tangy edge in the process. Add the tomatoes, cut in half, as well.
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