Steamed Mussels with Garlic, Onion, and Herbs

By 12_34

Ingredients

• 2 TBSP. olive oil
• 2 garlic cloves, chopped
• 2 shallots, chopped fine
• 1 small red onion, chopped
• 1/4 cup dry red wine
• 1 cup chicken broth or fish stock
• 1 vine-ripened beefsteak tomato, peeled, seeded, and chopped
• 3 lbs. black mussels (preferably cultivated), scrubbed and beards pulled off
• 1 tsp. chopped fresh chives
• 1 tsp. chopped fresh tarragon leaves if desired

Preparation

Step 1

In a kettle, heat oil over moderately high heat until hot, but not smoking, and saute' garlic, shallots, and onion until shallots are softened. Stir in wine and boil 1 minute. Add broth or stock, tomato, and salt and pepper to taste and return to a boil.

Add mussels and cover with a tight-fitting lid. Cook mussels over high heat 3-8 minutes, checking them every minute and transferring them as they open with a slotted spoon to a bowl. (Discard any mussels that are unopened after 8 minutes.)

Divide mussels among 4 bowls. Spoon broth over mussels and sprinkle with herbs.