Grammy’s Night :: Make award winning food that sings!

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Mussles in Tomato BrothGrammy’s Night :: Make award winning food that sings!The Grammy’s are on! What are you cooking up? Make award winning food that sings! We recommend a quick and healthy dish—mussels! You can whip these up right now! This Mussels in Tomato Broth recipe will be ready in 20 minutes.  Pour a glass of vino and you are all set! Mussels are an inexpensive, sustainable shellfish that gives a boost to your immune system and your brain with high levels of protein, selenium and Vitamin A. Make sure you get your Mussels from a trusted source. All shells should be whole and closed before cooking. Enjoy!


Mussels in Tomato Broth

Prep Time: 5 minutes

Cook Time: 15 minutes


1/4 cup organic olive oil (cold first press)

6 cloves garlic-chopped

1 small onion—chopped

1/2 cup chopped parsley

1/4 tsp dried thyme

1/4 tsp red pepper flakes (optional for a bit of a kick)

2 cups canned organic tomatoes (fresh work too, however add 1 cup fish broth to support a quick broth)

1 cup of white wine

1 bay leaf


In large pot, heat oil over low heat. Add onion, garlic and cook for 5 minutes till translucent. Add tomatoes, wine, parsley, thyme, bay leaf, and red pepper flakes. Simmer for 15 minutes with lid on stirring occasionally.

While broth is simmering, remove mussels from ice (or fridge) place in strainer rinse with ice cold water and discard any open shells or cracked shells. All mussels should be closed tight. Add mussels to the pot, close pot and shake  gently. Cook for 3 minutes (all mussels should be open). Stir gently making sure broth drizzles into each shell. Add salt to broth if needed. Ladle broth over mussels and scoop into bowls—serve with gluten-free bread to dip into broth.


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