Mussels in garlicky tomato broth


Ingredients 10
Servings 4
Time

Ingredients

  • 30
    ml
    butter
  • 3
    cloves garlic, chopped (or more to taste)
  • 2
    large onions, sliced
  • 2
    stalks celery and leaves, chopped
  • 60
    ml
    white wine
  • 500
    ml
    chicken stock
  • 820
    g
    peeled tomatoes, chopped and juice
  • salt and milled pepper
  • 65
    ml
    chopped fresh Italian or ordinary parsley
  • 500
    g
    black mussels
 

Method

 
Heat butter in a large, heavy-based saucepan. Add garlic, onions and celery and sauté until glossy. Add wine, stock (use 1 1/2 cubes), tomatoes and juice and seasoning and bring to boil. Simmer to about 20 minutes. Add parsley and mussels on the 1/2 shell, and simmer for 5 minutes. Serve hot with lots of crusty bread.
 

Read more on: fish/seafood
 

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