Steamed Mussels in Tomato Broth Recipe

Steamed Mussels in Tomato Broth Recipe

  • 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 debearded (see Tip)
  • 2 teaspoons chopped fresh parsley
  1. Warm oil in a large pot with a tight-fitting lid over low heat. Add garlic and cook, stirring, until golden, about 3 minutes. Add tomatoes, increase the heat to high and stir for 1 minute more. Pour in wine and bring to a boil.
  2. 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.
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