Steamed Mussels in Tomato-Garlic Broth

Mussels
Herbert Lehmann/Riser/Getty Images
  • 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 cupfish stock, bottled clam juice or white wine

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.
 

Nutritional Guidelines (per serving)
Calories 598
Total Fat 18 g
Saturated Fat 3 g
Unsaturated Fat 6 g
Cholesterol 169 mg
Sodium 1,123 mg
Carbohydrates 32 g
Dietary Fiber 2 g
Protein 74 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)