2 tablespoons chopped garlic
1/4 cup olive oil
1 cup dry white wine or beer
1/2 lime, juiced
4 pounds mussels
1/2 cup chopped scallions
1/4 cup chopped parsley
1 tablespoon red chile flakes
1/2 cup chopped plum tomatoes
2 tablespoons chopped fresh cilantroSaute the garlic in olive oil, over medium heat, until lightly toasted. Add the wine (or beer), lime juice, mussels, scallions, parsley, and chile flakes. Turn the heat up to high, and steam for about 5 minutes, or until the mussels are open. Stir in the chopped tomatoes and cilantro and serve. Spoon the mussels into bowls and ladle the sauce over them. Discard any mussels that do not open.
