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Mussels in Tomato Sauce Recipe

Fast & Easy Dinner: Steamed Mussels in Tomato Broth

If you think mussels are a fancy and complicated dish only to be enjoyed at French-style bistro restaurants, this recipe will have you thinking again. Mussels are actually incredibly simple and quick to make. All you have to do is simmer them in a fragrant liquid — here it's a combination of garlic, ripe tomatoes, and white wine — until the shells pop open. Serve with a mixed green salad and chunks of crusty bread for mopping all the savory, briny juices. To experiment with this rewarding meal, which comes together in minutes, get the recipe and

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Steamed Mussels in Tomato Broth

Steamed Mussels in Tomato Broth

Mussels in Tomato Sauce Recipe 2009-08-25 13:55:29

Ingredients

3 pounds mussels
1 teaspoon extra-virgin olive oil

4 cloves garlic, finely chopped

6 ripe plum tomatoes, cored and coarsely chopped

1 cup dry white wine 

2 teaspoons chopped fresh parsley

Directions

  1. To clean mussels, scrub them with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the “beard” from each one. Set aside.
  2. Warm oil in a large pot with a tight-fitting lid over low heat. Add garlic and cook, stirring, until golden, about 3 minutes.
  3. Add tomatoes, increase the heat to high and stir for 1 minute more. Pour in wine and bring to a boil.
  4. 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 the broth over the mussels and sprinkle with parsley.

Serves 4.

Around The Web
Join The Conversation
akay akay 6 years
Maybe this is a dumb question, but are they still alive when you purchase them? The idea of handling a live sea creature and throwing in a pot never sits well with me -- not so much for ethical reasons, but because I'd just prefer to hold a lobster that can't hold me back.
chiefdishwasher chiefdishwasher 6 years
Just top mine with spanish chorizo and I'm in!
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