Mussels with garlic, tomatoes, and wine
3 medium, thinly sliced
3 medium clove(s), minced
1 Tbsp, chopped, fresh
6 medium, chopped
Uncooked shelled mussels
2 pound(s), scrubbed and debearded
Reduced-sodium chicken broth
½ cup(s), dry
½ cup(s), chopped, fresh
- Heat the oil in a large nonstick saucepan over medium heat. Add the shallots, garlic, and thyme and cook, stirring occasionally, until the shallots are softened, about 3 minutes. Add the tomatoes and cook until soft and the flavors are blended, about 8 minutes. Stir in the mussels, broth, and wine; bring to a boil, stirring occasionally. Reduce the heat and simmer, covered, until the mussels have opened, about 5 minutes. Discard any mussels that do not open.
- Transfer the mussels to 4 bowls; stir the basil into the broth, then pour over the mussels.