Steamed Mussels with Tomato and Garlic Broth
Total Time: 25 min | Prep Time: 10 min | Cook Time: 15 min | Serves: 4
INGREDIENTS
- 2 12 oz MightyVine® Cherry Tomatoes, divided
- 6 garlic cloves, minced
- 1 onion, chopped
- 1 baguette, sliced
- 4 lbs mussels, scrubbed & debearded
- ½ cup olive oil, divided
- 3 tbsp fresh parsley, roughly chopped
- ¼ tsp dried thyme
- ¼ tsp red pepper flakes
- Salt & pepper, to taste
Directions
Step 1
In a large pot, heat ¼ cup oil over medium-low heat. Add 12 oz tomatoes and garlic, stir gently and cook for about 10 minutes until the tomatoes are about to burst.
Step 2
Add onion, continuing to stir and cook for 5 more minutes, until onion is translucent. Stir in thyme and red pepper flakes. Reduce the heat and simmer for 5 minutes. Leave partially covered and stir occasionally.
Step 3
While the mixture is cooking, turn oven to broil. Coat the remaining tomatoes in remaining oil and place on baking sheet. Cook until slightly burst. Remove from oven and set aside.
Step 4
Next, add mussels to the pot. Cover and bring to a boil. Cook the mussels until they open, about 3 minutes, shaking the pot every so often.
Step 5
Transfer the open mussels to a serving bowl, continuing to let the others cook, removing as soon as their shell opens.
Step 6
Once all mussels are cooked, ladle the broth into the serving bowl, over the mussels and garnish with parsley.
Step 7
Add salt and pepper, to taste. Serve with roasted tomato cluster and baguette and enjoy.
Pro Tip: Before cooking, discard any mussels that have broken shells or do not clamp shut when tapped. After cooking, discard any that do not open.