Name: Steamed Mussels with Tomato-and-Garlic Broth
Yield: 4
Ingredients: 1/4 c. olive oil -; 1 onion -; 6 cloves garlic -; 3 tbsp. chopped fresh parsley -; 2 c. drained canned tomatoes in thick puree -; 1/4 tsp. dried thyme -; 1/4 tsp. dried red-pepper flakes -; 4 lb. mussels -; tsp. fresh-ground black pepper -; Salt -; Garlic Toast (optional) -

Ingredients for - Steamed Mussels with Tomato-and-Garlic Broth

1. 1/4 c. olive oil

2. 1 onion

3. 6 cloves garlic

4. 3 tbsp. chopped fresh parsley

5. 2 c. drained canned tomatoes in thick puree

6. 1/4 tsp. dried thyme

7. 1/4 tsp. dried red-pepper flakes

8. 4 lb. mussels

9. tsp. fresh-ground black pepper

10. Salt

11. Garlic Toast (optional)

How to cook deliciously - Steamed Mussels with Tomato-and-Garlic Broth

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Wine Recommendation: 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.