Steamed mussels in spicy tomato & garlic broth

This was an easy meal to make and was the first time I have cooked fresh mussels. I love fresh shellfish and we have enjoyed mussels when we have had them out for dinner and I thought I would give it a try making them. Bon Appetite magazine (April 2018) had a similar recipe and it looked awesome and gave me inspiration. I did use their dipping sauce recipe for the baguette which was perfect for this meal. But changed up the ingredients for the tomato broth. Thank you Bon Appetite for the inspiration! Bon Appetite!

Ingredients

• 7 garlic cloves smashed (minced for dipping sauce)

• 3 stalks celery (cut to small half moon shapes)

• 2 Tbs. celery leaves (for garnish)

• 2” piece fresh ginger

• 1/2 cup red onion chopped fine

• 1/4 Tsp. dried thyme

• 1/4 Tsp. red pepper flakes

• 1/8 Tsp. fresh ground pepper

• 1/8 Tsp. ground sea salt

• 3 lb. fresh mussels

• 3 Tbsp. unsalted butter

• ¼ cup low-sodium soy sauce

• 1 28-oz. can whole tomatoes in thick puree (I used Cento brand)

• ½ cup mayonnaise

• ½ baguette

Directions

1. Heat 3 Tsp butter in medium size Dutch oven or pot over medium low heat. (I used a cast iron Dutch oven)  Add minced garlic, onion, sliced ginger and 1 cup sliced celery and stir until onion turns transparent 5-7 minutes. This will reduce the contents down to almost half.

2. Add 1/4 cup soy sauce, thyme, red pepper flakes and stir. With your fingers smash up each whole tomato from the can and stir into pot. Pour in the remaining tomato puree and add the salt and pepper and bring all to a simmer for 5 min. (stirring occasionally)

3. Add the muscles and stir into the sauce. Turn the heat up and cover the pot and bring all to a boil for 3-5 minutes. The mussels should open up after this time and be fully cooked. (Discard mussels that did not open).

4. Remove the mussels and continue stirring the sauce for 2 minutes. (Taste the sauce and add salt and pepper if needed)

5. Put mussels on a plate or bowl and spoon the tomato sauce over top. Garnish with the celery leaves and serve with the Baguette and dipping sauce.

Directions for Dipping Sauce

Stir together 1/2 cup mayonnaise, 1/4 Tsp soy sauce, 1/2” nub fresh ginger and one minced clove of garlic in a small bowl.