Mussels with Tomato-Wine Broth

Mussels with Tomato-Wine Broth
Photo by Randy Mayor

Ingredients

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

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

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