Mussels w/ White Wine & Tomatoes

By Scout0421

Ingredients

• 2 tbsp olive oil
• 4 cloves garlic, 2 halved lengthwise & 2 left whole
• 1 yellow onion, finely chopped
• 2 ripe tomatoes, seeded and chopped
• 1/2 cup dry white wine
• 3 cups fish stock or 1 cup bottled clam juice and 2 cups water
• 1 baguette, cut on the diagonal into slices 1/2 inch thick
• 2 lb mussels, scrubbed and debearded
• 1 tbsp chopped fresh oregano

Details

Servings 4

Preparation

Step 1

In a soup pot over med heat, warm the olive oil. Add the garlic halves and saute until golden brown, about 2 minutes. Remove the garlic and discard. Add the onion and saute until soft, about 5 minutes. Add the tomatoes and cook, stirring occassionally, until they soften, about 5 minutes. Add the wine and boil for 3 minutes. Pour in the stock, bring to a simmer and cook for 20 minutes to blend the flavors.

Meanwhile, arrange the baguette slices on a rimmed baking sheet and brush the tops lightly w/ olive oil. Bake until golden, about 5 minutes. Rub the toasts with the whole garlic cloves.

Add the mussels and oregano to the tomato broth, discarding any mussels that do not close to the touch. Bring to a boil, cover and cook until the mussels open, 3-5 minutes.

To serve, divide the mussels among warmed bowls, discarding any that fail to open. Ladle in the hot soup and serve at once, accompanied by the garlic toasts.