Steamed Mussels With Tomatoes & Herbs
Serves 4
- 3 1/2-4 lbs. mussels
- 3 T olive oil
- 2 T shallot, chopped
- 28 oz. can chopped tomatoes (we use San Marzano Italian plum tomatoes this time of year)
- 2 T garlic, minced
- 3/4 cup of a mixture of Italian parsley, thyme, basil, a little rosemary (save a little parsley for garnish)
- 1/2 cup dry white wine
- 1 t dried pepper flakes
Heat a large pan with tight fitting lid over med-high heat
Add olive oil and sauté garlic and shallots until they soften
Add tomatoes, herbs, wine & pepper flakes
Simmer sauce until flavors blend and sauce is reduced a bit
Add mussels, stir, then cover and steam until all mussels are open about 5-8 min.
Serve while steaming
Garnish with remaining parsley
Have plenty of crusty bread available for soppin’ up the broth!
