Photo: Karry Hosford
2 servings (serving size: about 18 mussels, 2 cups broth, 1/4 cup tomato, and 3/4 teaspoon chives)

How to Make It

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.

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