Steamed Mussels with Garlic, Onion and Herbs
2 tbsp olive oil
2 garlic cloves, chopped
2 shallots, chopped fine
1 small red onion, chopped
¼ cup dry red wine 1 cup chicken broth or fish stock
1 vine ripened tomato, peeled, seeded and chopped
3 lbs black mussels, scrubbed and debearded
1 tsp chopped fresh chives 1 tsp dropped fresh tarragon leaves ( if desired )
In a kettle heat oil over moderately high heat until hot But not smoking
and sauté garlic, shallots, onion until shallots are softened. Stir in wine
and boil 1 minute. Add broth, tomato, salt and pepper to taste and
return to a boil. Add mussels and cover with a tight fitting lid.
Cook mussels over high heat 3-8 minutes, checking them every minute
and transferring them as they open with slotted spoon to a bowl.
Discard any mussels that are not opened after 8 minutes.
Divide mussels among 4 bowls. Spoon broth over mussels
and sprinkle with herbs.