Strawberry Tomato Rosé Mussels

Strawberry Tomato Rosé Mussels
Serves 4

2 lb. mussels, cleaned and scrubbed with beards removed
1 tablespoons extra virgin olive oil
1/2 red onion, minced
3 cloves garlic, smashed with skin removed
1 pint strawberries, hulled and diced
1 cup dry rosé wine
14 ounces crushed tomatoes
3 tablespoons unsalted butter

Heat olive oil over medium heat and sauté onion and garlic for 5 minutes until translucent. Add strawberries, cook stirring every so often until strawberries have broken down but still retain their shape. Add rosé and simmer, reducing and burning off alcohol until about half or original amount and slightly thickened. Add tomato and salt and stir.

Dump mussels on top, dot with butter and cover for 7-10 minutes until most of the mussels have opened. Stir into sauce and serve with bread or fries – and rosé, duh.