← Back to Search Results
steaming American
 Mussels in Tomato-Basil Broth

Photo by:
Comments: 1
 

Recipe

If both you and your date like mussels, then this is your dish. For me, mussels are a total turn-on. I think the affinity goes all the way back to a date with my high school girlfriend at a cozy, down-to-earth neighborhood restaurant in Philly. It was a warm spring night, and we sat by an open bay window. We shared a big order of mussels, slurping and sucking our way enthusiastically through the fresh tomato broth and the tender shellfish. Needless to say, I’ve been making mussels ever since. I still like to heap all the mussels and sauce in one big bowl because there’s something very sensual about eating from the same serving bowl. Mussels are a bit sloppy, but that makes it so much better. You’re in the mess together, you can laugh about it, and you’re turning each other on in the process. Forget your inhibitions and just run with it!

Yield: Makes 2 Servings

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 8 to 10 garlic cloves, finely chopped
  • 2 cups canned crushed tomatoes
  • 1 cup dry white wine
  • 2 dashes hot red pepper flakes
  • Salt
  • 2 pounds mussels
  • A big handful of roughly chopped fresh basil
  • Crusty bread

Directions

Heat the oil over high heat in a pot large enough to hold the mussels comfortably. Add the garlic and cook just until you can smell it, about 30 seconds. Pour in the tomatoes, wine, and 1 cup of water. Add the red pepper flakes and a big pinch of salt. Bring to a boil and cook until the broth is slightly thickened, 10 to 15 minutes.

Stir the mussels into the broth, cover the pot, and cook until the mussels open, 4 to 5 minutes. Throw in the basil and give a good stir. Slice your bread into dipping-size pieces. Toast the pieces in a skillet or oven.

Carefully—so that you don’t splash tomato all over the place—ladle the mussels and broth into a large bowl and bring them out to the table along with the bread. Have individual plates to eat over and to put your shells in.


© 2005 David Lieberman

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Crusty bread.

 

Nutritional Information

Nutrients per serving (% daily value)

683kcal (34%)
215mg (22%)
55mg (92%)
273mcg RAE (9%)
1986mg
189mg
49g
1g
5g
37g
103mg (34%)
1647mg (69%)
4g (22%)
29g (45%)
18mg (102%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • FoodMan6000

    10.17.13 Flag comment

    Wow, this recipe is amazing. This has become one of my favorites. It's quick, easy, and delicious, and definitely make for a fun couples' meal. Thanks!

 

Explore Cookbooks on Cookstr

new-american-table New American Table
by Marcus Samuelsson
the-sweet-life The Sweet Life
by Kate Zuckerman
martin-yans-china Martin Yan's China
by Martin Yan
west-coast-cooking West Coast Cooking
by Greg Atkinson
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
flavor Flavor
by Rocco DiSpirito
nigella-express Nigella Express
by Nigella Lawson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
desserts-4-today Desserts 4 Today
by Abby Dodge
mom-a-licious Mom-a-Licious
by Domenica Catelli
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?