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!
