Mussels in Tomato-Wine Broth

When I can't think of something else to cook for dinner, but I want something special, I will sometimes turn to mussels. I can stop at the seafood counter on the way home and buy a pound or two. Cooked with aromatics and some veggies and with a piece of crusty bread on the side, they make a perfectly satisfying meal.


Here's a simple recipe that has served as the inspiration for many a mussels meal. In the next week or two, I will post a few variations on it. You won't need to use a recipe ever again.


Mussels in Tomato-Wine Broth
From Cooking Light.
Makes two servings.


2 teaspoons olive oil
2 teaspoons minced garlic
1/4 cup dry white wine (use whatever you're drinking)
1 teaspoon fresh lemon juice
1/4 teaspoon crushed red pepper
1 (14.5 ounce) can stewed tomatoes, undrained and chopped
1 (8 ounce) bottle clam juice
2 pounds small mussels, scrubbed and debearded
2 tablespoons chopped fresh flat-leaf parsley


Heat oil in a pot over medium-high heat. Add garlic, saute 1 minute. Add wine, lemon juice, pepper, tomatoes and clam juice; bring to a boil. Add mussels.


Cover, reduce heat and simmer 5 minutes or until shells open. Remove from heat and discard any unopened shells.


Stir in parsley and serve.