Tomato Mussels: A Savory Seafood Delight

By Tasty · 30 min

Ingredients

Instructions

1. Rinse the mussels under cold water. Discard any with cracked shells or any that stay open when tapped. Pull off the beards with your fingers.
2. Soak the mussels in 8 cups cold water with 2 tablespoons salt, stirred until dissolved, for 10 minutes. Lift them out without pouring, rinse again and set aside.
3. Heat the oil in a large wide pot or deep skillet over medium. Add the onion and cook, stirring, until translucent, 3 to 4 minutes.
4. Add the garlic and red pepper flakes and cook about 30 seconds, until fragrant. Stir in the parsley stems and cook about 5 minutes, until softened and translucent.
5. Add the wine, scraping up browned bits, and simmer over medium for 2 to 3 minutes, until the alcohol mellows and the liquid reduces slightly.
6. Stir in the tomatoes and bring to a simmer over medium-low. Add the mussels, cover and cook about 15 minutes, shaking the pot once or twice, until all have opened. Discard any that stay closed.
7. Stir in the cheese, butter and parsley leaves. Season to taste with black pepper and salt.
8. Ladle the mussels and broth into wide bowls and serve immediately with grilled bread and lemon wedges.

Summarized from Tasty's video. Watch it for the details.

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