Steamed Mussels in Tomato Broth
By Ashley Cuoco
Images
Serves
serves 4
Ingredients
- ¼ cup olive oil
- 1 onion, chopped
- 3 garlic cloves, roughly sliced
- 1¼ cup Pinot Grigio or other dry white wine
- Two 15-oz, cans peeled, chopped tomatoes
- 2 cups chicken or vegetable broth
- ½ teaspoon red pepper flakes
- 1 Tablespoon capers
- 1 tsp Italian seasoning
- 2 lbs mussels, scrubbed and debearded
- ¼ teaspoon freshly ground pepper
- 2 Tablespoons fresh chopped basil
- Crispy Italian bread and lemon wedges for serving
Procedure
In a large Dutch oven, heat oil over medium-low heat. Add the onion and sauté for 4 minutes. Add the garlic and cook a minute longer. Stir in wine and increase heat to medium-high. Let reduce for 10 minutes. Add tomatoes, broth, red pepper flakes, capers and Italian seasoning. Bring to boil. Reduce to medium-low and simmer 15 minutes.
Sort through mussels and discard any that are open (tap shell—if it does not close, discard) or have broken shells. Add mussels to the pot and cover. Steam for 5 minutes until the shells open. Give the pot a few gentle shakes during cooking time.
Taste broth and season with salt and pepper. Stir in basil. Serve in shallow bowls and ladle broth over mussels. Serve immediately with crispy bread for dipping into broth.
Sort through mussels and discard any that are open (tap shell—if it does not close, discard) or have broken shells. Add mussels to the pot and cover. Steam for 5 minutes until the shells open. Give the pot a few gentle shakes during cooking time.
Taste broth and season with salt and pepper. Stir in basil. Serve in shallow bowls and ladle broth over mussels. Serve immediately with crispy bread for dipping into broth.
Steamed Mussels in Tomato Broth
By Ashley Cuoco
Serves
serves 4
Ingredients
- ¼ cup olive oil
- 1 onion, chopped
- 3 garlic cloves, roughly sliced
- 1¼ cup Pinot Grigio or other dry white wine
- Two 15-oz, cans peeled, chopped tomatoes
- 2 cups chicken or vegetable broth
- ½ teaspoon red pepper flakes
- 1 Tablespoon capers
- 1 tsp Italian seasoning
- 2 lbs mussels, scrubbed and debearded
- ¼ teaspoon freshly ground pepper
- 2 Tablespoons fresh chopped basil
- Crispy Italian bread and lemon wedges for serving
Procedure
In a large Dutch oven, heat oil over medium-low heat. Add the onion and sauté for 4 minutes. Add the garlic and cook a minute longer. Stir in wine and increase heat to medium-high. Let reduce for 10 minutes. Add tomatoes, broth, red pepper flakes, capers and Italian seasoning. Bring to boil. Reduce to medium-low and simmer 15 minutes.
Sort through mussels and discard any that are open (tap shell—if it does not close, discard) or have broken shells. Add mussels to the pot and cover. Steam for 5 minutes until the shells open. Give the pot a few gentle shakes during cooking time.
Taste broth and season with salt and pepper. Stir in basil. Serve in shallow bowls and ladle broth over mussels. Serve immediately with crispy bread for dipping into broth.
Sort through mussels and discard any that are open (tap shell—if it does not close, discard) or have broken shells. Add mussels to the pot and cover. Steam for 5 minutes until the shells open. Give the pot a few gentle shakes during cooking time.
Taste broth and season with salt and pepper. Stir in basil. Serve in shallow bowls and ladle broth over mussels. Serve immediately with crispy bread for dipping into broth.