Steamed Mussels in Tomato Broth
Ingredients:
- 1
teaspoon
extra virgin olive oil
- 4
cloves garlic, finely chopped
- 6
ripe plum tomatoes, cored and coarsely chopped
- 1
cup
dry white wine
- 3
lb
mussels
- 2
teaspoon
chopped fresh parsley
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Directions:
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Warm oil in a large pot with a tight lid over low heat. Add garlic and cook, stirring until golden, about 3 minutes. Add tomatoes, increase the heat to high and stir for 1 minute more. Pour in wine and bring to a slow boil.
Add mussels, cover and steam, occasionally giving the pan a vigorous shake, until all the mussels have opened, 3 to 4 minutes. Discard any that do not open. Transfer the mussels to a serving bowl. Spoon broth over the mussels and sprinkle with parsley.
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