Mussels in a Tomato Wine Broth

By tulawdog

Ingredients

• 1.5 lbs Mussels
• 4 Tablespoons Olive oil
• 1 medium Onion (about 1 1/2 cups) finely diced
• 3 Shallots, finely diced
• 4 Cloves fresh garlic, minced
• 1 Lemon, zested and juiced
• 3 Tablespoons chopped fresh Basil
• 2 Tablespoons Tomato paste
• 1 teaspoon Anchovy paste
• 1 14oz can San Marzano Tomatoes
• 1 Bay leaf, torn in half
• 1 sprig Tarragon
• 1/2 teaspoon crushed Red pepper
• pinch of Saffron
• 1/2 cup dry White wine, plus a splash (divided)
• 1/2 cup Seafood stock (or vegetable stock)
• Salt (to taste)

Preparation

Step 1

Rinse and scrub mussels, removing any barnacles or beards.

Place a large heavy-bottomed skillet over medium heat. Add olive oil to the pan and heat until the oil is shimmering. Add onion, shallot, and garlic to the pan. Saute until the vegetables have just softened. Next add lemon zest, basil, tomato paste, and anchovy paste to the mixture. Stir until just combined. Pour lemon juice and tomatoes into the pan and add the bay leaf, tarragon, crushed red pepper, saffron, seafood stock, and wine. Stir until all ingredients are combined and bring the liquid to a gentle simmer. Place the cleaned mussels into the pan and cover. Simmer for 4-5 minutes, or until the mussels have steamed open. Using tongs, remove the mussels from the pan. Cover the mussels with foil to keep warm.

Working quickly, discard the bay leaf halves and the tarragon sprig. Bring the remaining liquid to a vigorous boil, and cook for 4-5 minutes until reduced to your desired consistency. Taste the broth and add additional salt as needed. Add the mussels back into the broth along with a splash of white wine, and heat up slightly. Divide the mussels and sauce into individual bowls and serve hot.