Steamed mussels in tomato broth is a bistro style dish that you can easily make at home. This yummy appetizer can be served as a light main course as well. Serve it with a hearty salad and some bread. Add some ginger or chili if desired.
Makes 4 servings
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 pounds mussels, scrubbed and de-bearded
2 teaspoons chopped fresh parsley
Heat the oil in a large pot with a heavy lid over low heat. Sauté the garlic for 2-3 minutes until it is golden brown and fragrant. Add the tomatoes and then set the heat to high and cook for another 2-3 minutes until the tomatoes are soft. Pour in the wine and bring it to a boil. Pour in the wine and bring it to a boil. Place the mussels in the pot. Cover it and steam the mussels for 3-5 minutes or until the mussels have opened. Shake the pot occasionally. Discard unopened shells. Place the mussels in a serving bowl or individual bowls. Pour some broth over them. Sprinkle with chopped parsley before serving. Serve warm.
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