Mussels with Mushroom Broth - alive magazine

Ingredients

• 2 tsp (10 mL) extra-virgin olive or camelina oil
• 2 shallots, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1 Tbsp (15 mL) tomato paste
• 2 cups (500 mL) Mushroom Broth
• 2 lbs (1 kg) fresh mussels, rinsed and scrubbed, discarding any that won’t close when tapped
• 1/3 cup (80 mL) chopped fresh parsley
• Lemon wedges