Ingredients Seafood Shellfish Mussel Steamed Mussels with Tomato-and-Garlic Broth 4.0 (1,074) 9 Reviews Mussels have three things going for them: They're inexpensive, quick to cook, and delicious. Using clean farmed mussels negates their one big drawback—the tedious chore of scrubbing and debearding. More Amazing Seafood Recipes By Food & Wine Editors Updated on October 8, 2021 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 1 hrs 5 mins Yield: 4 Ingredients 1/4 cup olive oil 1 onion, chopped fine 6 cloves garlic, minced 3 tablespoons chopped fresh parsley 2 cups drained canned tomatoes in thick puree, chopped (from one 28-ounce can) 1/4 teaspoon dried thyme 1/4 teaspoon dried red-pepper flakes 4 pounds mussels, scrubbed and debearded 1/8 teaspoon fresh-ground black pepper Salt, if needed Garlic Toast (optional) Directions In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally. Discard any mussels that have broken shells or that don't clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open. Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast. Suggested Pairing Every Mediterranean country has its version of shellfish in a tomato-based broth, and the wine of choice for each is an earthy, full-bodied pink wine. Here, seek out a Lacryma Christi rosé. Rate it Print