Simmer first 6 ingredients in a Dutch oven over high heat. Add mussels; cover, reduce heat, and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells. Divide mussels and broth evenly between 2 shallow bowls. Sprinkle with tomato and chives.
This recipe isn't bad, I just found it to be too much work for the end result. The presentation was beautiful, and the serving size was generous. But I would prefer to leave this type of mussel recipe up to the resturants.
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