Mussels with Tomato-Wine Broth
Beth
ingredients
- 1 tablespoon olive oil
- 1 1/2 teaspoons bottled minced garlic
- 1/4 teaspoon crushed red pepper
- 1 cup Pinot Noir or other spicy dry red wine
- 3 cups chopped seeded peeled tomato
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds small mussels, scrubbed and debearded
- 2 cups trimmed arugula
directions
Heat oil in a large skillet over medium heat. Add garlic and crushed red pepper, and cook 1 minute, stirring constantly. Add wine; simmer 3 minutes. Add tomato, salt, and black pepper; cook 1 minute.
Add mussels; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells. Stir in arugula; serve immediately.
Source: Beth
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews