Mussels with Tomato BrothRomulo Yanes
These mussels are a snap to prepare, and make a hearty meal when paired with a loaf of crusty bread to mop up the rich tomato broth.
Be sure to buy your mussels the day you make this dish, as they don't keep well at home.
Recipe information
Yield
Makes 4 main-course servings
Ingredients
3 garlic cloves, finely chopped
1/4 teaspoon dried hot red pepper flakes (optional)
3 tablespoons extra-virgin olive oil
1 cup dry white wine
1 cup tomato sauce
4 pounds mussels (preferably cultivated), scrubbed and beards removed
Preparation
Cook garlic and red pepper flakes (if using) in oil in a 6- to 8-quart heavy pot over moderately low heat, stirring, until garlic is pale golden, 1 to 2 minutes. Add wine and boil over high heat 2 minutes. Add tomato sauce and mussels and cook over moderately high heat, covered, stirring occasionally, until mussels just open wide, 6 to 8 minutes. (Discard any mussels that are unopened after 8 minutes.) Serve immediately.
