Mussels in Tomato-Wine Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Serve this fresh mussels dish with chilled white wine and Italian bread. To save prep time, use kitchen scissors to cut the tomatoes in the can. Ingredients:
2 teaspoons olive oil |
2 teaspoons bottled minced garlic |
1/4 cup dry white wine |
1 teaspoon fresh lemon juice |
1/4 teaspoon crushed red pepper |
1 (14.5-ounce) can no salt-added stewed tomatoes, undrained and chopped |
1 (8-ounce) bottle clam juice |
2 pounds small mussels, scrubbed and debearded |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add garlic; sauté 1 minute. Add wine, lemon juice, pepper, tomatoes, and clam juice; bring to a boil. Add mussels. Cover, reduce heat, and simmer 5 minutes or until shells open. Remove from heat, and discard any unopened shells. Stir in parsley.
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