Ingredients

• 2 tablespoons grapeseed oil
• 1/4 cup small-diced red onions
• 1 cup par-boiled potatoes, medium diced
• 2 tablespoons minced garlic
• 1 cup dry white wine
• 2 pounds mussels, poached
• 1/4 cup sun-dried tomatoes, rehydrated
• 2 tablespoons chopped fresh thyme and parsley blend
• 1 teaspoon sea salt
• 1 teaspoon ground white pepper
• Toasted Italian bread, for serving

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Instructions

1. In a large saute pan over high heat, bring the oil to the verge of smoking. Then add the onions, reduce the heat to medium-high and cook the onions until softened. After cooking the onions 2 to 3 minutes, add the potatoes and garlic. Again cook for 2 minutes, and then finish with the wine. Allow the wine to reduce by half, and then add the mussels and sun-dried tomatoes. Season with salt and pepper and allow the mussels to warm and the liquid to reduce again, one-quarter volume total. Finally, add the herbs, stir and serve with bread of choice.