Mussel Cioppino

Name: Mussel Cioppino
Ingredients: 1/4 cup extra-virgin olive oil; 4 cloves garlic, smashed; 1 large onion, chopped; Kosher salt and finely ground black pepper; 1 cup red wine; 1/4 teaspoon dried red pepper flakes; 1 sprig fresh thyme; One 28-ounce can whole tomatoes in juice, pureed in a blender; 1 1/2 cups chicken broth; 1 1/2 pounds mussels, scrubbed; 1 tablespoon finely chopped fresh parsley; Crusty bread, for serving

12 ingredients

10 steps

Ingredients

1/4 cup extra-virgin olive oil
4 cloves garlic, smashed
1 large onion, chopped
Kosher salt and finely ground black pepper
1 cup red wine
1/4 teaspoon dried red pepper flakes
1 sprig fresh thyme
One 28-ounce can whole tomatoes in juice, pureed in a blender
1 1/2 cups chicken broth
1 1/2 pounds mussels, scrubbed
1 tablespoon finely chopped fresh parsley
Crusty bread, for serving

Directions

1

Heat the oil in a large heavy pot over medium-high heat until hot.
2

Add the garlic, onions, 1 teaspoon salt and 3/4 teaspoon pepper and cook, stirring occasionally, until golden, about 10 minutes.
3

Stir in the wine, pepper flakes and thyme, and boil until reduced by half, about 1 1/2 minutes.
4

Stir in the pureed tomatoes and broth and bring to a simmer.
5

Add the mussels and cover the pot.
6

Cook until the mussels have opened wide, about 6 minutes.
7

Discard any that didn't open.
8

Season with salt and pepper.
9

Transfer to serving bowls and sprinkle with the parsley.
10

Serve with crusty bread.