Steamed mussels with broth

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 543, total fat 23 G., saturated fats 7 G., proteins 56 G., carbohydrates 22 G., fiber 1 G., cholesterol 142 mg, sodium 1327 mg, sugar 2 G.

Mussels are steamed in their shells in a small amount of liquid, literally steaming, until they open. Before cooking, wash them thoroughly with a brush to prevent any grit from ruining your dish. Sautéed shallots, garlic, and thyme, along with dry white wine and lemon juice, imbue the broth with a wonderful bouquet of spicy flavors, which becomes even more luxurious when you add sweet tomato slices and the mussels release their juices as they open. Finally, stir in butter and parsley. Serve the mussels with the broth, and be sure to provide plenty of bread for dipping and enjoying.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.8 kg mussels
2 tbsp. l. olive oil
1 shallot, chopped
2 cloves garlic, grated
4 sprigs of fresh thyme
0.5 cups dry white wine
Juice of 1 lemon
1 cup chicken broth, lightly salted
A pinch of red pepper flakes
1 tomato, seeded and cut into large cubes
0.5 cup coarsely chopped parsley
2 tablespoons unsalted butter

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Cooking the dish according to the recipe:

Rinse the mussels under cold running water, scrubbing them with a vegetable brush. Discard any damaged shells. Heat the olive oil in a 6-8 quart saucepan. Sauté the shallots, garlic, and thyme to create a base flavor. Add the mussels and stir well.
Add the wine, lemon juice, chicken broth, and red pepper flakes; cover and simmer over medium heat for 5 minutes, until the mussels open. Add the tomatoes, parsley, and butter, bring back to a boil, and steam for another minute to soften the tomatoes. The tomatoes should still hold their shape.