Broiled Mussels with Tomatoes and Potatoes | RICARDO

Ingredients

• 5 cups (1.25 litres) quartered small new potatoes
• 1 tablespoon (15 ml) olive oil
• 1/2 cup (125 ml) chicken broth
• 4 Italian tomatoes, seeds removed, cut into thin strips
• 2 lb (1 kg) mussels, cleaned
• Juice of 1 lemon
• 1/4 cup (60 ml) flat-leaf parsley, chopped
• Salt and pepper