Spicy Tomato Broth Mussles
Sauce Pan, Cutting Knife
Make this mussel dish for a special occasion, or if you just have that craving. The recipe takes a bit of time, but does not require a lot of activity!
Serving Size: 20-25 mussels which is about 4 oz of mussel meat
Recipe makes 2 servings (40-50 mussels total)
Food Group Servings
2 pounds of mussels, rinsed
2 medium tomatoes, diced or 25-30 cherry tomatoes
3 cloves of garlic, finely chopped
1/2 onion, diced
1 teaspoon parsley, dried or fresh
1 teaspoon oregano, dried or fresh
1 teaspoon basil, dried or fresh
3 tablespoons of olive oil
- Black pepper- to taste
- Salt- one dash per person eating
- 1 teaspoon crushed red pepper flakes
Place your saucepan on you stove top and bring it to medium heat.
Once warm, add in the olive oil, garlic, and onion. Let it sit and sizzle for 2-3 minutes.
At this point, add in your tomatoes, parsley, oregano, basil, black pepper, salt, and red pepper flakes. Mix all ingredients around and reduce heat to low. Cover your pot and let sit for 20 minutes. Stir occasionally
At this point, you can add your mussels. Make sure they are rinsed and you discard broken shells. Add them into the pot and cover again for 3-5 minutes. Every minute, or so, shake the pot. You will know they are done when the shells open.
Remove any that do not open. Pour the rest into a bowl and cover with the remaining sauce in the pot. Enjoy!
Tips & Tricks:
- Reduce the spice by adding just a dash or two of red pepper flakes
- The amounts of the spices are merely guidelines. Feel free to add others or change the amounts to a combination that works for you!