Mussels in Garlic-Tomato Wine Broth
Fresh mussels steamed in a fragrant broth of butter, shallots, garlic, tomatoes and white wine, finished with fresh herbs.
| prepRinse mussels in cool water, removing beards and detritus with a scrub brush if needed; keep cool until ready to cook | ||||||
| 1 stick / 113 g unsalted butter | Melt butter with oil in stockpot | Cook shallots 2–3 min | Add garlic, tomatoes & wine, stir | Bring to boil, covered | Add mussels on top, cover, steam 5 min until open | Toss with herbs, cover, rest a few min |
| olive oil (splash) | ||||||
| 2 medium shallots, diced | ||||||
| 4 cloves garlic, minced | ||||||
| 4 Roma or plum tomatoes, small diced | ||||||
| 240 ml dry white wine | ||||||
| 900 g fresh mussels | ||||||
| fresh parsley (chopped) or basil (chiffonade), to finish | ||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.