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Mussels in Tomato Broth
Number of Servings: 2 Rate this Recipe: |
Ingredients
- 25 fresh blue cultured mussels
- 2 tbsp butter
- 1 fresh ripe tomato, diced
- 3 clove garlic, minced
- 1⁄2 cup fresh parsley
- 1⁄2 sweet onion, finely diced
- 1⁄4 cup cream (optional)
Instructions
1. Rise fresh blue cultured mussels in tap water.
2. Heat the butter in a large wok or skillet. Once bubbling, add diced tomato, garlic, parsley and onion and cook slightly.
3. Next, add the mussels, and immediately cover the pan with a tight lid. The liquid in the mussels will escape and allow them to steam in their juice. In about 3-5 minutes, check on the mussels to ensure they are open, and give them a quick stir.
4. Add a little cream (if using) and again, stir and re-cover for about another 2 minutes. Any mussels that have not opened should not be eaten, so discard if there are any.
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