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Mussels in Tomato Broth

Musselaptizer4

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10
prepare
15
cook
2
serves

INGREDIENTS

25 fresh blue cultured mussels
2 tbsp. butter
1 fresh ripe tomato, diced
3 cloves garlic, minced
1⁄2 cup fresh parsley
1⁄2 sweet onion, finely diced
1⁄4 cup cream (optional)

INSTRUCTIONS

  1. 1
    Rise fresh blue cultured mussels in tap water.
  2. 2
    Heat the butter in a large wok or skillet. Once bubbling, add diced tomato, garlic, parsley and onion and cook slightly.
  3. 3
    Next, add the mussels, and immediately cover the pan with a tight lid. The liquid in the mussels will escape and allow them to steam in their juice. In about 3-5 minutes, check on the mussels to ensure they are open, and give them a quick stir.
  4. 4
    Add a little cream (if using) and again, stir and re-cover for about another 2 minutes. Any mussels that have not opened should not be eaten, so discard if there are any.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: Catherine Roberson (www.catcancook.com) Photo Credit: Catherine Roberson

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cuisines North & South American
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