Mussels in Tomato, Garlic and Herb Broth Recipe


1 loaf country bread, cut into slices 1/2-inch thick
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled, cut in half lengthwise

Simple Marinara Sauce:
2 Tablespoons unsalted butter
2 small onions, finely chopped
3 cloves garlic, minced
1/3 cup white wine
4 pounds tomatoes, peeled, seeded and coarsely chopped (or 4 cups canned tomatoes)
1/4 cup tomato paste
2 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon sugar
10 basil leaves, chopped
2 teaspoons oregano, chopped

2 pounds mussels, cleaned
1/2 cup dry white wine
Baby basil leaves for garnish


Preheat oven to 375°F.

Make Croutons: Place the bread slices on a sheet pan and brush one side of bread slices with olive oil. Toast bread (oil side up) for 10-15 minutes, until golden and lightly crisp but not too hard. Remove from oven and very lightly rub the garlic clove against each piece of toast. Set aside.

Marinara Sauce: Heat butter in the sauté pan over medium heat. Add onions and sauté until translucent, about 3 minutes. Add garlic and cook 1 minute. Add white wine and let reduce to a syrup, about 3 minutes. Add tomatoes and cook to heat through, about 3 minutes. Add tomato paste, salt, pepper and sugar. Mix well. Right before ready to serve, add the chopped basil and oregano. Keep warm.

Steam Mussels: Pour white wine in a sauté pan and add the mussels. Turn the heat to high and bring to a boil. Cook until the mussels have opened, stirring frequently to ensure they are evenly cooked. Pour off the cooking liquid and discard any mussels that have not opened. Return the mussels to the sauté pan and add the warmed tomato sauce. Stir gently to combine.

Additional Tips

To Serve: Place 2 croutons in a bowl. Spoon some mussels on top of the bread and garnish with a few sprigs of basil. Serve immediately.

Recipe created by Parties That Cook®


Serves 8-10