These restaurant-worthy Mussels in Garlic Broth are an easy make-at-home recipe that wins on presentation, taste and especially cost. The aroma from garlic, onions, basil and thyme will fill your home and make for a delicious broth.
| 1 tsp. olive oil | |
| 4 garlic, cloves sliced | |
| 2 Tbsp. onions, white or yellow, chopped | |
| 2 lbs. mussels, cleaned | |
| 1/2 lemon, juiced | |
| 1/2 tsp. basil, dried | |
| 1/2 tsp. thyme, dried | |
| 1/4 cup clam juice (optional) | |
| 2-14.5 oz. canned tomatoes, chopped | |
| 2 Tbsp. butter, unsalted | |
| Salt and pepper, to taste |
From SNP Eating Heart Healthy Nutrition Program | Created By Chef Kelly Armetta, Hyatt Regency Boston
| 1. | Heat large pot with olive oil and sliced garlic and onions. |
| 2. | When aroma is released, add mussels. |
| 3. | Add lemon juice, herbs and clam juice (optional), and gently toss. |
| 4. | Add tomatoes. Cover and simmer over medium heat until mussels are steamed open, generally 3 to 6 minutes. |
| 5. | Remove pot from heat. Discard unopened mussels. |
| 6. | To finish mussels, add butter and swirl to make broth thicker. |
| 7. | Optional: Serve with crusty bread for dipping in broth. |
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