Mediterranean Mussels

Mediterranean Mussels

Recipe Rating: 3.7504
Serves 6
What better way to start a meal than with an appetizer of steamed mussels in a savory broth?
  • Mussels
  • 3 pounds mussels, scrubbed and debearded
  • 2 tablespoons olive oil
  • 1 large shallot, finely chopped
  • 6 cloves garlic, finely chopped
  • 1/4 teaspoon red pepper flakes
  • 1 (28-ounce) can Vita Sana Whole Organic Peeled Tomatoes, crushed by hand
  • 1 cup chicken broth
  • 1 cup white wine
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1/3 cup chopped Kalamata olives
  • 10 leaves basil, chopped
  • 2 lemon, Juice and zest of
  • Grilled Artisan Bread
  • 1/3 cup olive oil
  • 2 cloves garlic, finely chopped
  • 8 (1/2-inch thick) slices artisan bread (such as ciabatta, Italian white or rosemary boule)
For the mussels, soak mussels in a bowl of cool water for 20 minutes to help remove any sand. Drain, rinse well, then drain again.

Heat a large soup pot over medium heat. Add oil, shallots, garlic and pepper flakes and cook 2 to 3 minutes, or until garlic is soft. Add tomatoes, broth, wine, vinegar, sugar and salt and bring to a simmer; cook for 10 minutes.

Add butter, allow to melt, then add mussels, cover and simmer for 10 minutes, or until mussels open; discard any unopened mussels. Stir in olives, basil and zest.

Meanwhile, for the grilled artisan bread, heat grill pan over medium-high heat. Mix oil with garlic, then brush mixture onto both sides of each slice of bread. Working in batches if needed, arrange bread on grill pan and cook, flipping once, until golden and crisp all over, 5 to 6 minutes total.

Scoop mussels and their broth into bowls and serve with warm grilled bread on the side.
Nutritional Info: 
Per Serving: 460 calories (220 from fat), 25g total fat, 6g saturated fat, 55mg cholesterol, 1300mg sodium, 31g carbohydrates, (2 g dietary fiber, 7g sugar), 22g protein.