Garlic Mussel and Tomato Broth

Method

Make it happen

1. 01

   Sort mussels, discarding any cracked ones or any open mussels that do not close when tapped. Scrub shells and remove beards.

2. 02

   Soften onion in olive oil for 5 minutes, then add garlic for a minute. Add tomatoes and fish stock and simmer 12 minutes.

3. 03

   Add cleaned live mussels, cover and steam over a brisk simmer for 5–7 minutes, shaking the pan, until shells open and mussels are cooked.

4. 04

   Discard any mussels that remain closed after cooking. Ladle broth and opened mussels into bowls, add parsley and serve with lemon wedges.