Mussels in a Tomato Wine Broth

These mouthwatering mussels have been working their way to your screen for a year now. Exactly one year-ago, Mr. B and I drove to a big city and celebrated New Year’s Eve a day early. We spent the night in a hip hotel and ate a memorable meal of classic French cuisine with a flaming bananas foster. The next day we had a late breakfast at an edgy diner with awesome huevos rancheros. Doing everything a day early meant no reservations, no crowds, and no inflated prices. But best of all, it meant we could ring in the New Year at home on the couch with a steaming bowl of mussels and a bottle of white wine. Bliss.

That night I prepared the mussels according to the memory of a fantastic mussel dish we ordered regularly at our favorite restaurant on the West Coast. The resulting dish was delicious, but not quite as good as we remembered. Thus began a year-long quest to perfect the recipe and recreate the incredible combination of salt-kissed mussels, sweet tomatoes and piquant wine that filled our memory.

Making the Mussels

After a year of tweaking, tinkering, and gladly working through several loaves of crusty bread and bottles of white wine, I am happy to say we nailed it. This dish is bursting with flavor and is guaranteed to make you crave mussels with a fierce regularity. The sweet mussels are steamed open in a fragrant broth of tomatoes, saffron, herbs, and wine. A touch of crushed red pepper and pungent garlic keep things lively, while the wine and tomatoes provide a balanced acidity that begs for a hunk of crusty bread to soak it all in. At about $5 per pound, mussels are an unbeatable deal compared to the cost of most seafood, and in this mouthwatering dish they have quickly become one of my favorite foods.

Mussels in a Tomato Wine Broth-2
Mussels in a Tomato Wine Broth (Printable Recipe)
Serves 4 (As an appetizer)

Ingredients:

1.5 lbs Mussels
4 Tablespoons Olive oil
1 medium Onion (about 1 1/2 cups) finely diced
3 Shallots, finely diced
4 Cloves fresh garlic, minced
1 Lemon, zested and juiced
3 Tablespoons chopped fresh Basil
2 Tablespoons Tomato paste
1 teaspoon Anchovy paste
1 14oz can San Marzano Tomatoes
1 Bay leaf, torn in half
1 sprig Tarragon
1/2 teaspoon crushed Red pepper
pinch of Saffron
1/2 cup dry White wine, plus a splash (divided)
1/2 cup Seafood stock (or vegetable stock)
Salt (to taste)

Directions:

Rinse and scrub mussels, removing any barnacles or beards.

Place a large heavy-bottomed skillet over medium heat. Add olive oil to the pan and heat until the oil is shimmering. Add onion, shallot, and garlic to the pan. Saute until the vegetables have just softened. Next add lemon zest, basil, tomato paste, and anchovy paste to the mixture. Stir until just combined. Pour lemon juice and tomatoes into the pan and add the bay leaf, tarragon, crushed red pepper, saffron, seafood stock, and wine. Stir until all ingredients are combined and bring the liquid to a gentle simmer. Place the cleaned mussels into the pan and cover. Simmer for 4-5 minutes, or until the mussels have steamed open. Using tongs, remove the mussels from the pan. Cover the mussels with foil to keep warm.

Working quickly, discard the bay leaf halves and the tarragon sprig. Bring the remaining liquid to a vigorous boil, and cook for 4-5 minutes until reduced to your desired consistency. Taste the broth and add additional salt as needed. Add the mussels back into the broth along with a splash of white wine, and heat up slightly. Divide the mussels and sauce into individual bowls and serve hot.

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