Mussels with garlic, tomatoes, and wine
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
One scent of these mussels in their aromatic broth and you’ll be transported to the Mediterranean. Serve with crusty bread alongside to sop up the juices. When you're purchasing mussels, look for tightly closed shells or shells that close when lightly tapped. They're a wonderful complement to this shallot-flavored tomato sauce, while fresh basil and thyme brighten it up. And of course, save any of the white wine you haven't used to enjoy alongside your meal.
Ingredients
Olive oil
1 Tbsp
Shallot
3 medium, thinly sliced
Garlic
3 clove(s), minced
Fresh thyme
1 Tbsp, chopped, fresh
Plum tomato
6 medium, chopped
Uncooked mussels in shells
2 pound(s), edible portion, scrubbed and debearded
Reduced sodium chicken broth
1½ cup(s)
White wine
½ cup(s), dry
Fresh basil
½ cup(s), chopped, fresh
Instructions
1
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.
2
Transfer the mussels to 4 bowls; stir the basil into the broth, then pour over the mussels.
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