Mussels in Smoky Tomato Broth - alive magazine
Serves 4 No offence to the sweet, plump mussels, but the briny and smoky sauce is the real star of the show here. Make sure to serve with good quality crusty…
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Cooking tools:
- Skillet
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Stove
- Colander
- Spoon
- Mixing bowl
- Serving bowl
- Grater
- Kitchen shears
Ingredients
- 3 tsp (15 ml) unsalted butter
- 3 tsp (15 ml) extra-virgin olive oil
- 2 shallots, chopped
- 2 garlic cloves, thinly sliced
- 1 tsp (5 ml) fennel seeds (optional)
- 1 cup (250 ml) dry white wine
- 1 lb (450 g) tomatoes, about 3 medium-sized, finely chopped
- 1 1/2 Tbsp (30 ml) white wine vinegar
- 3/4 tsp (4 ml) smoked paprika
- 1/4 tsp (1 ml) black pepper
- 2 lb (1 kg) mussels, rinsed well
- 1/3 cup (80 ml) coarsely chopped fresh flat-leaf parsley
- 1/4 cup (60 ml) grated Parmesan cheese (optional)
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