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Mediterranean Mussels

Serves 6
Time 45 min
What better way to start a meal than with an appetizer of steamed mussels in a savory broth? The combination of San Marzano tomatoes, fresh mussels, herbs and spices simmered until the mussels are tender will surely become a fast favorite for week night suppers or weekend entertaining. Crisp and garlicky grilled bread is a must-have to soak up all the delicious broth!
Ingredients
  • Mussels
  • 3 pounds mussels scrubbed and debearded
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot finely chopped
  • 6 cloves garlic finely chopped
  • 1/4 teaspoon crushed red chile flakes
  • 1 (28-ounce) can San Marzano tomatoes crushed by hand
  • 1 cup low-sodium chicken broth
  • 1 cup white wine
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • 1 teaspoon fine sea salt
  • 2 tablespoons butter
  • 1/3 cup chopped Kalamata olives
  • 10 leaves basil chopped
  • 2 lemons Juice and zest of
  • Grilled Artisan Bread
  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic finely chopped
  • 8 (1/2-inch thick) slices artisan bread (such as ciabatta, Italian white or rosemary boule)
Method

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 chile 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Mussels
  • 3 pounds mussels scrubbed and debearded
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot finely chopped
  • 6 cloves garlic finely chopped
  • 1/4 teaspoon crushed red chile flakes
  • 1 (28-ounce) can San Marzano tomatoes crushed by hand
  • 1 cup low-sodium chicken broth
  • 1 cup white wine
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • 1 teaspoon fine sea salt
  • 2 tablespoons butter
  • 1/3 cup chopped Kalamata olives
  • 10 leaves basil chopped
  • 2 lemons Juice and zest of
  • Grilled Artisan Bread
  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic finely chopped
  • 8 (1/2-inch thick) slices artisan bread (such as ciabatta, Italian white or rosemary boule)