Steamed Mediterranean Mussels culinarye.com

Here’s the recipe for Steamed Mediterranean Mussels with a flavorful tomato and white wine broth, perfect for a light but satisfying meal. Serve with grilled artisan bread to soak up the delicious broth.

Ingredients:

For the Mussels:

3 pounds mussels, scrubbed and debearded

2 tbsp olive oil

1 large shallot, finely chopped

6 cloves garlic, finely chopped

1/4 tsp red pepper flakes

1 (28-ounce) can whole organic peeled tomatoes, crushed by hand

1 cup chicken broth

1 cup white wine

2 tbsp balsamic vinegar

1 tbsp sugar

1 tsp salt

2 tbsp butter

1/3 cup Kalamata olives, chopped

10 fresh basil leaves, chopped

Zest and juice of 2 lemons

For the Grilled Artisan Bread:

1/3 cup olive oil

2 cloves garlic, finely chopped

8 slices artisan bread (1/2-inch thick)

Instructions:

1. Prepare the Mussels:

Soak the mussels in a bowl of cool water for 20 minutes to help remove any sand. Drain, rinse well, and drain again.

2. Cook the Broth:

Heat a large soup pot over medium heat. Add olive oil, then the shallots, garlic, and red pepper flakes.

Cook for 2-3 minutes until the garlic becomes tender and releases its aroma.

Add the crushed tomatoes, chicken broth, white wine, balsamic vinegar, sugar, and salt. Bring to a simmer and let cook for 10 minutes to blend the flavors.

3. Add Mussels and Seasonings:

Stir in the butter until melted, then add the mussels. Cover and simmer for about 10 minutes, or until all mussels have opened. Discard any mussels that remain closed.

Stir in the chopped olives, basil, lemon zest, and lemon juice.

4. Grill the Bread:

Heat a grill pan over medium-high heat. Mix the olive oil with the chopped garlic, and brush onto both sides of each slice of bread.

Place the bread slices on the grill pan and cook for 5-6 minutes total, flipping once, until golden and crisp.

5. Serve:

Scoop the mussels and their broth into bowls and serve immediately, with the warm grilled bread on the side for dipping.