Steamed Mussels in Tomato Broth
With fresh mussels increasingly available at supermarket fish counters, you can easily make this bistro favorite at home.
Ingredients
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1 teaspoon extra-virgin olive oil
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4 cloves garlic, finely chopped
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6 ripe plum tomatoes, cored and coarsely chopped
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1 cup dry white wine
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3 pounds mussels, scrubbed and debearded (see Tip)
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2 teaspoons chopped fresh parsley
Description
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Warm oil in a large pot or Dutch oven 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.
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Add mussels, cover and steam, occasionally giving the pot 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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