Mussels with Tomato-Wine Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Mussels in a tomato-wine broth with arugula is a dish you won't soon forget. Serve with rice or a side salad and plan for about a pound of mussels per person. Ingredients:
1 tablespoon olive oil |
1 1/2 teaspoons bottled minced garlic |
1/4 teaspoon crushed red pepper |
1 cup pinot noir or other spicy dry red wine |
3 cups chopped seeded peeled tomato |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 pounds small mussels, scrubbed and debearded |
2 cups trimmed arugula |
Directions:
1. 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.
2. Add mussels; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells. Stir in arugula; serve immediately.
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