Steamed mussels with broth

soups 509 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0
Steamed mussels with broth
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour. 10
  • Calories: -
  • Difficulty: Easy
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Mussels in shells are boiled in a small amount of liquid, literally steamed, until they open. Brush them thoroughly before cooking so the sand doesn't ruin your dish. Frying shallots, garlic and thyme, along with dry white wine and lemon juice, fill the broth with a wonderful bouquet of spicy flavors, which is even more luxurious when you add slices of sweet tomatoes, and mussels release their juices as they open. At the very end, stir in the butter and parsley. Serve the mussels along with the broth, and don't forget to put some more bread on the table to dunk and enjoy.

Ingredients

Directions

  1. Rinse the mussels under cold running water, scrubbing them with a vegetable brush. Throw away any damaged shells. Heat the olive oil in a 6-8 liter saucepan. Saute the shallots, garlic, and thyme to create a base flavor. Add mussels and stir well. Add wine, lemon juice, chicken stock, and red pepper flakes;
  2. Cover the saucepan and simmer over medium heat for 5 minutes, until the mussels open. Toss the tomatoes, parsley and butter in a saucepan, bring to a boil again, and steam for another minute to soften the tomatoes. Tomatoes must keep their shape. Serve with plenty of toasted garlic bread to dip in the broth.

Steamed mussels with broth



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour. 10
  • Calories: -
  • Difficulty: Easy

Mussels in shells are boiled in a small amount of liquid, literally steamed, until they open. Brush them thoroughly before cooking so the sand doesn't ruin your dish. Frying shallots, garlic and thyme, along with dry white wine and lemon juice, fill the broth with a wonderful bouquet of spicy flavors, which is even more luxurious when you add slices of sweet tomatoes, and mussels release their juices as they open. At the very end, stir in the butter and parsley. Serve the mussels along with the broth, and don't forget to put some more bread on the table to dunk and enjoy.

Ingredients

Directions

  1. Rinse the mussels under cold running water, scrubbing them with a vegetable brush. Throw away any damaged shells. Heat the olive oil in a 6-8 liter saucepan. Saute the shallots, garlic, and thyme to create a base flavor. Add mussels and stir well. Add wine, lemon juice, chicken stock, and red pepper flakes;
  2. Cover the saucepan and simmer over medium heat for 5 minutes, until the mussels open. Toss the tomatoes, parsley and butter in a saucepan, bring to a boil again, and steam for another minute to soften the tomatoes. Tomatoes must keep their shape. Serve with plenty of toasted garlic bread to dip in the broth.

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