1 Tablespoon Garlic
½ Tablespoon Olive Oil
12 Oz Bag of Mussels
1 Cup Chicken Stock
In a frying pan, heat olive oil over medium heat. Add garlic.
Add mussels and deglaze with white wine. Pour in chicken stock. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
Pour mussels and cooking liquid into a serving bowl, Garnish with diced tomatoes and cilantro. Serve immediately