Steamed Mussels with Tomato-and-Garlic Broth
Ingredients
- 1/4 cup olive oil
- 1 onion, chopped fine
- 6 cloves garlic, minced
- 3 tablespoons chopped fresh parsley
- 2 cups drained canned tomatoes in thick puree, chopped (from one 28-ounce can)
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried red-pepper flakes
- 4 pounds mussels, scrubbed and debearded
- 1/8 teaspoon fresh-ground black pepper
- Salt, if needed
- Garlic Toast (optional)
Directions
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In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.
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Discard any mussels that have broken shells or that don’t clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.
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Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.
Suggested Pairing: Every Mediterranean country has its version of shellfish in a tomato-based broth, and the wine of choice for each is an earthy, full-bodied pink wine. Here, seek out a Lacryma Christi rosé.
Recipe courtesy of Food and Wine