Mussels in Tomato Wine Broth

Ingredients:
  • 2 tsp. olive oil
  • 3 garlic cloves, minced
  • 1/4 C dry white wine
  • 1 tsp. fresh lemon juice
  • 1/4 tsp. crushed red pepper
  • 1 (14.5oz.) can diced tomatoes, undrained
  • 1 (8oz.) bottle clam juice
  • 2 lb. small mussels, scrubbed and debearded
  • 2 Tbs. chopped, Italian parsley
Instructions:

Heat olive oil in a Dutch oven over medium-high heat. Add garlic; sauté 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.

Date Added:May 02, 2010
Classification:Seafood
Source:Cooking Light
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2010
Core