Kristy's Steamed Mussels
Kristy Stallsworth
ingredients
- 4 Lbs. Mussels
- 2 Tbs. Olive Oil
- 1 Shallot, minced
- 2 Garlic Cloves, shaved
- 4 Sprigs Fresh Thyme
- 1/2 C. Dry White Wine (Pino Grigo or Soave)
- 1 Lemon, juiced
- 1 C. Chicken Broth (Low Sodium)
- Pinch Red Pepper Flakes
- 1 Tomato, peeled, seeded and cut in large dice
- 1/2 C. Fresh Parsley, roughly chopped
- 2 Tbs. Unsalted butter
directions
- 1
Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells.
- 2
Heat oil in a 6-8 qt. stockpot. Sauté the shallot, garlic and thyme to create a base flavor.
- 3
Add the mussels and give them a good toss.
- 4
Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open.
- 5
Toss in the tomato, parsley and butter, re-cover the pot, and steam for another minute to soften.
- 6
The tomatoes should keep their shape.
- 7
Serve with plenty of grilled garlic bread to sop up the broth
Source: Kristy Stallsworth
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