Mussels at bay fragrance

dispose of

1 kg of mussels
2 bay leaves
300 grams of cherry tomatoes
extra virgin olive oil
2 cloves garlic
1/2 glass of Vermentino wine
chopped parsley
salt

procedure

Carefully wash the mussels scraping the shell to remove impurities and eliminated the fine. In a large saute pan with oil a clove of garlic. Add the mussels, bay leaf and cover with a lid. Place the opened mussels in a bowl, then strain through a sieve the cooking liquid. Prepare now for the sauce: fry in a pan with a clove of garlic oil and pour in the wine. Then add the tomatoes cut into wedges and pour the cooking liquid kept aside. Cook until the sauce has not narrowed. At the end of the mussels together cooking, season with salt and let a few more minutes, add the chopped parsley and serve.