Tomato Garlic Mussels with Toast

Tomato garlic mussels steamed in a savory broth with parsley, served with crusty bread for dipping. An easy stovetop seafood dinner ready in about 30 minutes.

Prep: 15 min · Cook: 12 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 pounds mussels
• 1.5 cups crushed tomatoes
• 4 cloves garlic
• 1 cup low-sodium chicken or vegetable broth
• 0.25 cup fresh parsley
• 8 ounces crusty bread
• 2 tablespoons olive oil
• 0.25 teaspoon red pepper flakes
• 0.25 teaspoon kosher salt
• 0.125 teaspoon black pepper

Cooking instructions

1. Inspect the mussels. Discard any cracked mussels or any open mussels that do not close when tapped firmly. Scrub off any debris and remove beards. Rinse under cold running water and drain. (about 10 min)
2. Heat the olive oil in a large lidded pot over medium heat. Add the garlic and red pepper flakes; cook until fragrant, about 30 seconds. (about 1 min) — Medium heat
3. Stir in the crushed tomatoes, broth, salt, and black pepper. Bring the sauce to a simmer and cook for 3 minutes. (about 3 min) — Medium heat
4. Add the mussels and parsley. Cover and steam until the shells open, 5 to 7 minutes, shaking the pot once or twice. Discard any mussels that remain closed. (about 7 min) — Medium-high heat
5. Toast the crusty bread in a dry skillet over medium heat until crisp on both sides, about 2 minutes per side. Serve with the mussels and tomato broth. (about 4 min) — Medium heat