Steamed Mussels in Cherry Tomato Broth
Feeling fancy? These restaurant-worthy Steamed Mussels in Cherry Tomato Broth whip up in less than 30 minutes!
Servings 4 people
Ingredients
- 1 tbsp olive oil
- 2 leeks white parts only thinly sliced
- 2 cups cherry tomatoes halved
- 4 garlic cloves minced
- 2 cups vegetable broth
- 1 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley chopped
- 1/2 lemon juiced
- 4 lb mussels
Optional, for serving
- thinly sliced green onion
- lemon wedges
Instructions
- WASH mussels under cold water to brush off any sand and pull off any beards still attached to the shell. Discard any already open or cracked shell mussels.
- HEAT a large Dutch oven or heavy-bottom pot to medium-high heat. Add in olive oil. Once heated, add in sliced leeks and cook for 3 to 5 minutes. Add in cherry tomatoes and garlic cloves, cooking for another minute.
- REDUCE heat to medium and pour in vegetable broth. Season with red pepper flakes, kosher salt, and black pepper. Bring to a simmer, then add in lemon juice and chopped parsley.
- ADD cleaned mussels to the pot and cover. Let steam for 5 to 7 minutes, until shells open. Discard any mussels that don’t open. Spoon others into serving bowls with some of the broth.
- GARNISH with chopped green onions (optional) and lemon wedges to serve.