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Mussels on the half shell with tomato sauce

musselsIngredients (Serves 4) 2 tablespoons extra-virgin olive oil 2 garlic cloves, gently smashed and peeled 3 sprigs fresh thym 40 mussels (preferably cultivated; about 1½ pounds), scrubbed and beards removed 2 tablespoons dry white wine 1 (14 1/2-ounce) can chopped tomatoes 1 1/2 teaspoons apple cider vinegar 1/2 teaspoon red pepper flakes Fine sea salt 2 scallions, finely chopped Instructions In a large Dutch oven or heavy pot with lid, heat oil, garlic and thyme over medium heat until warm and
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