P.E.I. Mussels in Tomato Broth
1 small, chopped
4 clove(s), medium, minced
3 small, plum, coarsely chopped
1 cup(s), dry white
2 tsp, flat-leaf, chopped
Uncooked blue mussels (without shells)
1 pound(s), scrubbed and debearded
- Heat a very large pot.
- Swirl in oil, then add onion and garlic. Sauté until golden, then add tomatoes and cook until they start to break down.
- Add wine, half of parsley, and half of lemon zest and bring to a boil.
- Add mussels, reduce heat, cover and simmer until mussels open, 6 to 8 minutes (discard any mussels that don't open).
- Divide mussels and broth among 4 soup bowls. Serve, sprinkled with remaining parsley and lemon zest.