April 19, 2024
Mussels in Tomato Sauce
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5Prep Time Minutes
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20Total Time Minutes
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12Number of Ingredients
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4Servings
Scrub mussels if needed and remove any beards. Discard any mussels with cracked shells and any that do not close when tapped.
Heat oil in Dutch oven or large saucepan set over medium heat; cook onion, garlic, thyme, salt and pepper, stirring, for 3 to 5 minutes or until slightly softened.
Stir in tomatoes, broth and bay leaves. Bring to boil; boil for 3 to 5 minutes or until thickened slightly. Add mussels and reduce heat to medium; cover and steam for 5 to 8 minutes or until mussels open. Discard any mussels that do not open. Remove bay leaves and sprinkle with parsley. Serve with demi baguettes.
Substitute dry white wine for vegetable broth if desired.
Alternatively, serve with pasta.
Mussels in Tomato Sauce