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Springtime Mussels With Garlic, Parsley and Diced Tomatoes

Time 50 minutes
Yields Serves 6
Springtime Mussels With Garlic, Parsley and Diced Tomatoes

Mussels

1

Place the mussels in a large, wide pot. Rinse once. Cover them with cold water; shake in 2 teaspoons of salt. Soak 30 minutes, then wash the mussels several times and drain.

2

Place the drained mussels over high heat. Cook, covered, until the shells open, shaking the pot occasionally to distribute the heat, about 6 to 7 minutes. Discard any unopened mussels. Line a sieve with a double layer of paper towels; pour off the mussel liquid through the sieve. Reserve any liquid; add enough water to equal 3 cups.

3

Melt the butter in a large nonstick skillet over medium heat. Add the shallots and garlic; cook until they’re softened and fragrant, stirring often, about 4 minutes. Add the reserved liquid and cream. Bring to boil, then reduce the heat and simmer, uncovered, for about 3 minutes. (This can be made a few hours ahead at this point; refrigerate the mussels in a pot and keep the sauce at room temperature in the skillet.)

4

To serve, bring the sauce to a boil, add the tomatoes, all but 2 tablespoons of the parsley, and pepper to taste. Cook 2 minutes. Pour over the mussels in the pot. Cook over high heat, covered, shaking the pot often, until the mussels are very hot, about 2 to 3 minutes. Ladle them into warm bowls, dividing the mussels and liquid evenly and sprinkle with the remaining parsley. Serve immediately with Griddled Bread for dunking.

Griddled bread

1

Brush the cut side of the rolls with butter. Sprinkle them lightly with salt. About 5 minutes before serving, heat a ribbed griddle or griddle pan. Put the rolls, cut side down, on the hot pan. Cook them until they show grill marks, about 3 minutes. Brush any remaining butter on the tops. Sprinkle them with salt. Use tongs to turn the rolls. Cook the rolls until they’re lightly browned, about 2 minutes. Serve them hot.


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