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 nice sweet rosé, I sever these with a bottle of Martha Clara Vineyards sweet rosé.
Here’s what you’ll need:
- 4 pounds mussels, scrubbed and debearded
- 1 28-ounce can diced tomatoes drained
- 1 onion, chopped fine
- 6 cloves garlic, minced
- 1 5 oz can v-8 juice
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried red-pepper flakes
- 1/8 teaspoon fresh-ground black pepper
- 1/4 cup olive oil
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, v-8 Juice, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.
Now, when it comes to the canned tomatoes and the v-8 juice, I use the low sodium option here. Too much sodium is not good for you and around here I’m all about cooking things that are good for you… most of the time. So lets get back to the mussels.
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.
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.