Mussels with Tomato-Wine Broth

Mussels with Tomato-Wine Broth
Photo by Randy Mayor


  • 3 cups chopped seeded peeled tomato
  • 2 pounds small mussels, scrubbed and debearded
  • 2 cups trimmed arugula
  • ½ teaspoon salt
  • 1 cup Pinot Noir or other spicy dry red wine
  • ¼ teaspoon crushed red pepper
  • 1 ½ teaspoons bottled minced garlic
  • + 2 more ingredients
    • ¼ teaspoon black pepper
    • 1 tablespoon olive oil

Heat oil in a large skillet over medium heat. Add garlic and crushed red pepper, and cook 1 minute, stirring constantly. Add wine; simmer 3 minutes. Add tomato, salt, and black pepper; cook 1 minute.Add mussels; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network