Ahh mussels. The perfect easy meal. The juice pairs perfectly with crusty baguette and it works as an appetizer or a main. Why can argue that?
I am sitting at a restaurant and the waiter quickly goes by and sets a delicious looking plate of steaming mussels in spicy tomato broth at the table next to mine. Oh my, it smells so good, I can hardly stand it. So I order a plate, and begin making a mental note of the possible ingredients. Yes, I know I won’t get it just so, but I gave my mussels recipe a try at home, and I think it’s pretty close.
What are mussels? They’re another bivalve in the shellfish family. The flavor can be described as mild and can take on the tastes of the dish easily.
Tasty mussels steamed in a rich tomatoey (yes, it’s a new word) broth with a chunk of crusty bread to mop up all the juicy goodness. Aah, I am drooling as I write this.
I guess by now you’ve realized that the mussels recipe was a success. I was so excited to be making it, and even ended up buying 2 baguettes, yes 2! for the 3 of us. We love bread, can’t you tell? Well, as you can well imagine, not both loaves made it to the table.
At any rate, we enjoyed this dinner immensely, and hope you share the recipe with your mussels loving friends and family.
Mussels in Spicy Tomato Broth
- Clean mussels by scrubbing them with a small brush under running water. If you come across any mussels that are opened, tap it a couple times and if it still does not close, discard it. Remove any thin stands or "beards" as they are called from the mussels also. Farm raised mussels are thankfully very clean.
- In a braising pan over medium heat warm up the oil and butter, and saute garlic until translucent.
- Next add the chicken broth, and the blended RO*TEL, and allow the mixture to come to a boil.
- Squeeze in the lemon, and then quickly add the mussels. Cover the pan and allow the mussels to cook for about 5 minutes. Check to see that they have opened. By now they should all be opened, if not give it an extra 2-3 minutes covered.
- Add the fresh thyme.
- Serve with plenty of crusty bread.