A delightful dish featuring mussels steamed in a flavorful tomato and herb broth, perfect for a cozy dinner.
Inspect the mussels and discard any that are damaged or open.
Fresh mussels should be tightly closed; discard any that remain open after a gentle tap.
Rinse the mussels in cold water and remove any beards.
Use a small brush to scrub the shells for a cleaner presentation.
Melt the butter in a large pot over medium heat.
Ensure the butter doesn't brown to maintain its delicate flavor.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from burning.
Add minced garlic and cook for another minute.
Garlic cooks quickly; avoid overcooking to prevent bitterness.
Stir in the chopped tomatoes and oregano, cooking until the tomatoes soften.
Crush the tomatoes slightly with the spoon for a thicker broth.
Pour in the white wine and bring to a gentle boil.
Allow the alcohol to evaporate slightly for a balanced flavor.
Add the mussels, cover the pot, and steam for 4 minutes.
Shake the pot gently to distribute the heat evenly.
Check the mussels and discard any that remain closed. Stir gently.
Closed mussels after cooking are not safe to eat.
Serve the mussels in bowls, ladling the broth over them.
Garnish with fresh herbs for an appealing presentation.
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