I think I’ve proven by now that I absolutely lurve making mussels at home. Typically the broth doesn’t take too long and then you cook the mussels for 10-12 minutes max and voila! delicious mussels in yummy broth and then crusty bread to sop up the rest in your bowl.

Bon Appétit features this fantastic Mussels Steamed in Spicy Tomato-Cilantro Broth recipe from Passionfish restaurant located in Pacific Grove, California. I’ve never been to Pacific Grove but it’s located in one of my favorite places in California, the central coast region where things seem to have a slower pace, the food is delicious anywhere and everywhere you go and they just happen to produce delicious wines too. Ahhhh, what I wouldn’t give for a bottle of Sea Smoke Pinot Noir right about now.

I couldn’t find the recipe online, but as you will see below it has a very short ingredient list with limited prep and steps. You know you are going to be a happy puppy when this is the case. I love tomato-based broths for mussels and this packed a flavor punch that went nicely with the mussels. Well, I guess with five tablespoons of butter it’s definitely got something going for it doesn’t it? Alex and I both loved this recipe with some nice, crusty bread and I was definitely slurping everything up when my mussels disappeared in about two minutes.

If you love mussels, you will love this recipe. Bon Appétit!

Bon Appétit
Recipe adapted from Passionfish
4 first-course servings (or two entree)

1 1/2 cups bottled clam juice

3 ripe tomatoes, seeded, chopped (about 1 1/2 cups)

1/4 cup fresh lime juice

3 tablespoons hot pepper sauce

1 tablespoon tomato paste

2 pounds of mussels, scrubbed, debearded

5 tablespoons unsalted butter, cut 1/2-inch cubes

1 cup chopped fresh cilantro

3/4 cup thinly sliced green onions

Crusty bread

Bring first five ingredients to boil in large pot, stirring occasionally. Add mussels and butter. Cover and cook until mussels open, about 4 minutes – poodles, we had to go about 10 minutes on this so watch your mussels! – (discard any mussel that do not open). Stir in cilantro and green onions. Season with salt and pepper. Divide among bowls and serve.