How To Make Steamed Mussels with Tomato and Garlic Broth
It’ll be hard to miss these piquant steamed mussels made flavorful brought by its broth made of tomato puree, garlic, thyme, parsley, and spices!
- ¼cupolive oil
- 3tbspfresh parsley,chopped
- 2cupstomatoes in thick puree,canned, drained
- ¼tspdried thyme
- ¼tspdried red pepper flakes
- 1tspfresh ground black pepper
- garlic toast,optional
In a large pot, heat the oil over moderately low heat.
Add the onion and garlic and cook, stirring occasionally for about 5 minutes, until the onion is translucent.
Stir in the parsley, tomatoes, thyme, and red pepper flakes
Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.
Discard any mussels that have broken shells or that don’t clamp shut when tapped.
Add the mussels to the pot.
Cover. Bring to a boil.
Cook, shaking the pot occasionally for about 3 minutes, just until the mussels open.
Remove the open mussels.
Continue to boil, uncovering the pot as necessary, to remove the mussels as soon as their shells open.
Discard any that do not open.
Stir the black pepper into the broth.
Taste the broth and, if needed, add salt.
Ladle the broth over the mussels and serve with garlic toast.
Wine Recommendation: Every Mediterranean country has its version of shellfish in a tomato-based broth, and the wine of choice for each is an earthy, full-bodied pink wine. Seek out a Lacryma Christi Rosé.
- Calories: 547.82kcal
- Fat: 23.93g
- Saturated Fat: 3.85g
- Monounsaturated Fat: 12.19g
- Polyunsaturated Fat: 4.27g
- Carbohydrates: 25.34g
- Fiber: 1.87g
- Sugar: 3.40g
- Protein: 55.54g
- Cholesterol: 127.01mg
- Sodium: 1355.22mg
- Calcium: 152.39mg
- Potassium: 1725.70mg
- Iron: 18.69mg
- Vitamin A: 261.97µg
- Vitamin C: 54.59mg
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