Mussels in Tomato Broth
- Total Time
For a little variety and a big color boost, opt for New Zealand mussels. Also called green-tipped mussels, they`ll add great eye-appeal to your meal.
olive oil4 tsp
uncooked onion(s)1 small, chopped
garlic clove(s)4 clove(s), medium, minced
fresh tomato(es)3 small, plum, coarsely chopped
table wine1 cup(s), dry white
fresh parsley2 tsp, flat-leaf, chopped
lemon zest1 tsp
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.