Mussels with Tomato Broth

Ingredients for Mussels with Tomato Broth

• 3 garlic cloves, finely chopped

• 1/4 teaspoons dried hot red pepper flakes (optional)

• 45ml extra-virgin olive oil

• 240ml dry white wine

• 240ml tomato sauce

• 1.8kg mussels (preferably cultivated), scrubbed and beards removed

How to make Mussels with Tomato Broth

Cook garlic and red pepper flakes (if using) in oil in a 6- to 8-quart heavy pot over moderately low heat, stirring, until garlic is pale golden, 1 to 2 minutes. Add wine and boil over high heat 2 minutes. Add tomato sauce and mussels and cook over moderately high heat, covered, stirring occasionally, until mussels just open wide, 6 to 8 minutes. (Discard any mussels that are unopened after 8 minutes.) Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.