Steamed Mussels with Rich Tomato Broth
prep: 15 minutes
cook: 20 minutes
serves: 6

you’ll need…
2 Tbsp. olive oil
1 large onion, chopped
4 garlic cloves, minced or pushed through a garlic press
1 tsp. red pepper flakes
4 lbs. mussels, cleaned with beards removed
1/2 cup white wine or vermouth
1 can (14.5 oz.) diced tomatoes, drained
1/2 cup heavy cream

let’s get to it…
Heat the olive oil in a large stock pot over medium high heat for 1 minute; add the onion, garlic and red pepper flakes and cook for 2 to 3 minutes or until onion is soft.
Add the mussels. Pour the white wine or vermouth over the mussels; cover and let steam for 5 to 7 minutes or until the mussels open. Shake the pan often so mussels cook evenly.
Remove the mussels with a slotted spoon from the stockpot and place in a large serving bowl; cover the mussels to keep warm.
Drain the broth through a sieve into a small saucepan and bring to a boil. Reduce the heat to medium low and simmer until the liquid is reduced by one third. Add the tomatoes and cream; simmer for 5 minutes (do not boil!).
Pour broth over warm mussels and serve immediately.

Nutrients per serving: Calories 402, Total Fat 18 g, Saturated Fat 6.5 g, Cholesterol 110 mg, Sodium 927 mg, Carbohydrates 16 g, Fiber less than 1 g, Protein 36 g

cooking know how

• After steaming and cooking, discard any mussels that did not open.
• If you have any mussels left over, remove them from their shells and refrigerate in an airtight container… they’ll keep for about 2-days. Or freeze the leftovers and throw them into seafood rice or paella.