- 5 pounds fresh mussels, well scrubbed
- 2 tablespoons plus ½ cup olive oil
- ½ cup dry white wine
- 4 sprigs fresh thyme or 1 teaspoon dried thyme leaves
- 8 ounces red new potatoes, cooked in their skins and quartered
- 1½ pounds ripe tomatoes, cut into bite-size chunks
- ½ onion, thinly sliced
- ¼ cup fresh or frozen (thawed) green peas
- 1/3 cup white wine vinegar
- 1 teaspoon coarse or kosher salt
- 1/3 cup chopped fresh Italian (flat-leaf) parsley
- Remove the beards from the mussels. (Don’t beard until right before you prepare this dish.)
- In a 12-inch skillet with a tight-fitting lid, combine 2 tablespoons of the olive oil, 2 tablespoons of the white wine, the thyme, and the cleaned mussels. Cover the skillet and steam the mussels over high heat until the shells are just opened, 5 to 8 minutes. Discard any mussels that have not opened, and set the rest aside.
- Let the liquid in the skillet sit for a few minutes so that any sand or sediment settles at the bottom. Then carefully strain this liquid through a sieve lined with cheesecloth, leaving any residue in the skillet. Pour the liquid into a large bowl, and reserve.
- Remove the mussels from their shells. Place the mussels in the bowl with the liquid.
- Add the cooked potatoes, tomatoes, onion, peas, vinegar, salt, parsley, and the remaining ½ cup olive oil and remaining white wine. Toss gently, being careful not to damage the mussels. Serve at room temperature.