Hazelnut Free Gluten Free Mussels in Tomato Broth
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Learn more →Ingredients
4 servings
- 4 lbs live mussels
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 6 garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh basil, torn
For serving
- gluten free bread, for serving (optional)
Instructions
- 1
Place the mussels in a colander and rinse under cold running water. Discard any mussels with cracked shells or any that remain open after a firm tap on the counter. Pull off any fibrous beards by gripping them firmly and tugging toward the hinge end of the shell.
- 2
Heat the olive oil in a large (at least 6-quart) pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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