Mussels with Garlic, Tomatoes, and Wine
- Total Time
One scent of these mussels in their aromatic broth and you’ll be transported to the Mediterranean.
olive oil1 Tbsp
uncooked shallot(s)3 medium, thinly sliced
garlic clove(s)3 clove(s), medium, minced
fresh thyme1 Tbsp, chopped, fresh
plum tomato(es)6 medium, chopped
uncooked shelled mussels2 pound(s), scrubbed and debearded
reduced-sodium chicken broth1 ½ cup(s)
white wine½ cup(s), dry
basil½ 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.