Great teacher advised eating fish before a test. Its superfood-worthy nutritional profile can give you energy and focus to tackle any task.
1 Tbsp butter 1 small red onion, thinly sliced 4 cloves garlic, minced 1 large tomato, chopped
Salt to taste 1 cup white wine 1 tsp saffron (optional) 2 lbs mussels, scrubbed and debearded Chopped fresh parsley for garnish
1. In a large stockpot, melt the butter over medium heat. 2. Add the onion and garlic and cook for 5 minutes, or until the onion is clear.
3. Add the tomato and cook for 2 to 3 minutes, until it has softened. 4. Add a pinch of salt to taste.
5.Pour in the wine and saffron, if you're using it, then add the mussels. 6. Cover and cook for about 5 minutes, or until the mussels have opened. Throw away any that don't.
7. Add a few pinches of salt again and sprinkle parsley on top. 8. Serve the mussels right out of the pot or in individual bowls with chunks of bread to soak up the juices at the bottom.