Steamed Mussels in Tomato-Garlic Broth

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  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: Serves 4 to 6
Ratings (6)

These mussels bathed in a garlicky tomato broth are heavenly, and they are also one of the most budget-friendly seafood options available today. This dish makes a delicious first course or light supper. Serve it with crusty French bread for dipping into the broth.

What You'll Need

  • 4 pounds fresh mussels, well scrubbed
  • 2 tablespoons olive oil
  • 1 medium-size yellow onion, chopped fine (about 1 cup)
  • 2 tablespoons minced fresh garlic
  • 1 can (about 14 1/2 ounces)
  • whole tomatoes, drained and chopped
  • 1 cup
  • fish stock, bottled clam juice or white wine
  • 2 tablespoons chopped fresh parsley

How to Make It

1. To clean the mussels: Drop them into lightly salted water to cover and let stand for 15 minutes to rid them of sand. Scrub the mussels thoroughly with a stiff brush and remove the fuzzy beards. Discard any mussels with broken or open shells.

2. In a 6-quart pot, melt the oil over medium heat. Add the onion and garlic and cook, stirring often, for 5 minutes, or until softened.

3. Add the tomatoes, broth, and parsley and bring to a boil over high heat.

Reduce the heat to low. Add the mussels. Cover and cook for 3 to 5 minutes, or just until the shells open. Gently stir once or twice to ensure even cooking.

4. With a slotted spoon, transfer the mussels to individual bowls, discarding any mussels that haven't opened. Ladle some of the broth into each bowl. and serve right away.