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Steamed Mussels in a Roasted Tomato Broth


8   Roma tomatoes

6 cloves  Garlic

3 T  Bocelli Extra Virgin Olive Oil – Roman

TT  Salt and Pepper


2 T  Bocelli Canola and Extra Virgin Olive Oil Blend

1  Onion, thinly sliced

1 C  Dry white wine

3 C  Gold Coast Sea Clam Juice

TT  Salt and Pepper

48   Duxbury Mussels, scrubbed and cleaned

¼ C  Fresh Flat Leaf Parsley, chopped

2 T  Butter



Preheat the oven to 350*F.

Toss the tomatoes and garlic with the olive oil in a shallow baking pan with the salt and pepper.

Roast until very soft, transfer to a food processor and puree.

Heat the canola oil in a large saucepan over high heat.

Add the onion and cook until soft.

Add the wine and cook until reduced by ¾.

Add the clam juice and bring to boil.

Add the roasted tomato puree, season with salt and pepper, bring back to boil.

Add the mussels, cover and cook until al the mussels have opened, 3-5 minutes.

Divide the mussels into 4 bowls; raise the heat under the broth to cook until reduced by half.

Stir in the parsley and butter and ladle over the mussels.

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