How to make it

  • Rinse the mussels under cold running water while scrubbing with a vegetable brush.
  • Discard any with broken shells.
  • Heat oil in a 6 to 8-quart stockpot.
  • Saute the shallot, garlic and thyme to create a base flavor.
  • Add the mussels and give them a good toss.
  • Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open.
  • Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften.
  • The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth

Reviews & Comments 2

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    " It was excellent "
    notyourmomma ate it and said...
    This is truly wonderful....we love the broth and the bread dipped in it, too.
    Was this review helpful? Yes Flag

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