Careme

Ingredients

• Fresh Wild Mussels (never frozen; sustainably sourced) 1 lb $6.99/lb (sale)
• Simple Truth Organic® Roma Tomatoes 2 medium, diced (about 1 1/2 cups) $3.99/16 oz
• Organic Jumbo Sweet Onion 1/2 onion, thinly sliced $2.49/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced (plus 1 clove for bread) $2.79/3 ct
• Olive oil 2 Tbsp
• Butter (optional) 1 Tbsp
• Dry white wine 1/2 cup
• Chicken or veggie broth (or water) 1/2 cup
• Crushed red pepper flakes Pinch
• Lemon 1/2, cut into wedges
• Parsley (optional) Small handful, chopped
• Crusty bread or baguette 1/2 loaf
• Salt & black pepper To taste
• Optional side: Organic Green Leaf Lettuce 1/2 head (simple salad) $3.49/each

Instructions

1. Prep: Rinse mussels under cold water, scrub shells, and pull off any beards. Discard any that are cracked or won’t close when tapped. Dice tomatoes; slice onion; mince garlic. Heat oven to 425°F for the toast.
2. Make garlic toast: Split bread, rub cut side with 1 garlic clove, drizzle with a little olive oil (or butter). Toast on a sheet pan 6–10 minutes until crisp and browned at the edges.
3. Start the broth: In a large pot with a lid, heat 2 Tbsp olive oil over medium. Add onion, a pinch of salt, and cook 3–4 minutes to soften. Add minced garlic and red pepper flakes; cook 30 seconds.
4. Steam: Add diced tomatoes, wine, and broth. Bring to a lively simmer for 2 minutes. Add mussels, cover, and cook 5–7 minutes, shaking the pot once or twice, until most shells open.
5. Finish: Turn off heat. Stir in 1 Tbsp butter (optional) and black pepper. Taste the broth—add salt only if needed (mussels are naturally salty). Sprinkle parsley if using.
6. Serve: Divide mussels and broth between 2 bowls. Add lemon wedges and plenty of garlic toast for dipping. Optional: quick side salad of torn lettuce with olive oil, lemon, salt, and pepper.