Mussels in Spicy Tomato Broth
Those of us who live on the coast enjoy long weekends at the beach and warm moonlit evenings dining “Al Fresco”. Summer meals are light and fresh and easy to prepare and the sea offers an abundant variety of fresh fish and shellfish. Our mussels in spicy tomato broth is a perfect starter and can be ready to serve in minutes!
I have fond childhood memories of our father showing us how to harvest fresh mussels off the beach jetties at low tide. Back then, mussels had to be scrubbed and fiber threads removed from each shell….then they soaked for hours in salted water to filter excess sand.
Today, you can purchase “wild mussels” that are ” farm raised” and grow in ocean water on ropes rather than rocks or jetties and they are free of barnacles and beards… This method is good for the ocean and produces a cleaner mussel in a sustainable manner. If interested, you can read more about mussel farming at http://oceantoday.noaa.gov/buildinggoodmussels/
As promised, this mussel recipe is quick and ready to eat in minutes. Just get a large wide rimmed pot. Add some extra virgin oil oil and saute fresh garlic red chili flakes and dried Italian seasoning. Then add the plum tomatoes, sprinkle in some white wine and fresh parsley or basil leaves, and season with salt/pepper. Add the mussels to the broth and simmer covered until all the shells open…… Transfer the cooked mussels and broth into a large oval serving platter and present them “family style” with loaves of crunchy Italian bread for dipping into the spicy broth… Bet you can’t each just one….Grab one quick….they will disappear fast……and that broth is not be wasted…..so good!
- 4 lbs fresh mussels in shell
- ½ cup extra virgin olive oil
- 3 garlic cloves, sliced thinly
- 1 tsp crushed red pepper flakes
- 1 tsp. dry Italian seasoning
- 1 28oz can plum tomatoes, crushed by hand
- ½ cup dry white wine
- 1 tsp salt
- 1 tsp. fresh chopped flat leaf parsley
- Soak mussels in a large pot filled with salted cold water. Let soak for 1-2 hrs, They will filter excess sand
- In a heavy saucepan, warm olive oil, add garlic, pepper flakes and seasoning and saute till garlic is soft.
- Add tomatoes, wine, salt and mussels and cover mixture pan to allow mussels to open.. Once open, uncover pan and continue to cook for 5 more minutes.
- Place mussels in large serving platter; adjust broth seasoning if necessary and then pour tomato broth on top of mussels, serve immediately.
- Serve mussels with warm Italian bread for dipping in sauce
