Recipe

Steamed Mussels With Tomato-and-garlic Broth Recipe

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Ingredients

Directions

Step #1 In a large pot, heat the oil over moderately low heat.
Step #2 Add the onion & garlic & cook, stirring every once in awhile, until the onion is translucent, about 5 mins.
Step #3 Stir in the parsley, thyme, tomatoes, & red-pepper flakes.
Step #4 Reduce the heat & let simmer, for 25 mins, partially covered, stirring every once in awhile.
Step #5 Discard any mussels that have broken shells or that don't clamp shut when tapped.
Step #6 Add the mussels to the pot.
Step #7 Cover up; bring to a boil.
Step #8 Cook, just until the mussels open, shaking the pot every once in awhile, about 3 mins.
Step #9 Remove the open mussels.
Step #10 Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open.
Step #11 Discard any that do not open.
Step #12 Stir the black pepper into the broth.
Step #13 Taste the broth and, if needed, add salt.
Step #14 Ladle the broth over the mussels & serve this with the garlic toast.
Step #15 Wine Recommendation: Every Mediterranean country has its version of shellfish in a tomato-based broth, & the wine of choice for each is an earthy, full-bodied pink wine.
Step #16 Here, seek out a Lacryma Christi rosé.
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