Mussels with a Tomato Broth

mussels-with-tomato-brothMussels seem to be one of the most versatile things to make well. So many different flavor profiles seem to go well with mussels. Obviously the key is to get good, fresh mussels and then its pretty damn easy.

I was dithering about how to make my mussels, toying between making a green curry sauce or more basic wine broth (recipe is on this blog). About a minute before I needed to make dinner, I decided to make some kind of tomato broth. I didn’t have a recipe but decided to make it up as I went along. It actually turned out pretty good, I would probably make it again, though next time I want make some kind of bacon based sauce (love bacon, so good!).

Inspect your mussels before using. You should throw away any open ones away, however tap them and if they close you can keep them. They are still alive and good. Wash the mussels, though mine were really clean. Came from Costco – got to love Costco!

– 5 lbs mussels
– Sea salt to taste
– Pepper to taste
– 1 onion
– 1 celery stalk
– 5 leaves fresh sage
– 1 cup white wine
– 1 jalapeno (optional)
– 3 cloves garlic
– Olive oil
– 1 cup crushed tomatoes

Add some oil to a large pot (large enough for all the mussels). To this add the sliced onion and celery. After a couple of minutes add the garlic. After another minute or so add the tomatoes, salt, pepper, sage and jalapeno. Let this simmer for about 3 minutes and then add the wine. Add the mussels and close the lid. Let the whole thing simmer for about 5 minutes or until mussels open up.

It’s as simple as that. Serve up. I ate it with crusty bread which I used to soak up the broth and a glass of chardonnay. Enjoy!

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