Mussels with Tomato Garlic Broth
4 tbsp olive oil
2 onions, finely diced
6 cloves garlic, finely minced
1/2 tsp red pepper flakes
2 tsp dried oregano
2 tsp dried basil
- 1 cup white wine
2 can diced tomato, in tomato sauce
4 pounds mussels, scrubbed and debearded
salt and pepper
parsley and green onion, to garnish
In large stock pot, heat oil over medium high heat. Add onion and cook until caramelized, 10-20 minutes. Onion should be brown and taste sweet.
Add garlic, red pepper flakes, oregano and basil. Cook 3-5 minutes longer until fragrant.
Add white wine and deglaze the pan. Cook until wine is reduced by 2/3rds.
Add tomato to pan and continue to cook 10 minutes longer until slightly reduced.
While sauce is boiling, add mussels to pot. Cover and cook 3-4 minutes until they have opened. Transfer mussels to plate and discard any that haven't opened, keeping sauce in pot.
Adjust seasoning of sauce with salt and pepper. Pour half of broth over mussel and divide remaining between ramekins.
Garnish mussels with scallion and parsley. Serve with toasty bread and ramekins with broth for dunking.