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Mussel Broth

Mussels cooked in a white wine and tomato broth with butter, frozen onions, beef stock and dried tarragon.

musselsseafoodbrothone-pot
Illustration of Mussel Broth
Illustration

Ingredients

  • 1 bottle dry white wine
  • 8 tbsp butter, to reduce acidity from tomatoes
  • 15 oz canned whole peeled tomatoes, cut with scissors in the broth
  • 1 bag frozen onions
  • beef stock, leftover juices from corned beef
  • salt, none; lots of salt in the stock and butter
  • 1 tbsp dried tarragon
  • 2 lb mussels

Steps

1Build the broth

  1. Add 1 bottle dry white wine to a single pan.
  2. Add 8 tbsp butter.
  3. Add 15 oz canned whole peeled tomatoes, cut with scissors in the broth.
  4. Add 1 bag frozen onions.
  5. Add the beef stock, using the leftover juices from corned beef.
  6. Do not add salt; the stock and butter are already salty.
  7. Add 1 tbsp dried tarragon.
  8. Boil for 10 mins.
  9. Reduce the heat to low.

2Cook the mussels

  1. Add 2 lb mussels.
  2. Return to a boil.
  3. Cook for 5 mins.
  4. Reduce the heat to the lowest simmer until ready to eat.