30 minutes
A Mediterranean seafood dish featuring mussels cooked in a savory tomato and almond broth.
0 oz
tablespoons
0 oz
cloves
Chopped Green Olives
0 oz
0.25 fluid ounces
tablespoons
teaspoons
0 lb
cups
1. Grate Tomatoes
Take the ripe tomatoes and grate them using a box grater into a bowl to create a fresh tomato base.
2. Fry Almonds
Heat a large pot over medium heat and pour in the extra-virgin olive oil. Once hot, add the whole raw almonds and fry them until golden brown, about 3 to 5 minutes. Remove with a slotted spoon and let them drain on a paper towel-lined plate.
3. Cook Onion and Garlic
In the same pot, add the finely chopped red onion and thinly sliced garlic. Cook for 3 to 5 minutes until the onion is soft and translucent.
4. Create Broth
Add the grated tomatoes, chopped green olives, dry white wine, unsalted butter, and red pepper flakes to the pot. Bring to a boil to meld the flavors into a rich broth.
5. Cook Mussels
Add the scrubbed and debearded mussels to the boiling broth. Cover with a lid and cook for about 5 minutes, until the mussels open. Discard any mussels that haven't opened.
6. Serve
Transfer the mussels and broth to a serving platter. Sprinkle with chopped fresh parsley and fried almonds for garnish. Serve with crusty bread.
Ensure they are as fresh as possible by checking if the shells are tightly closed and have a briny sea scent. Discard any that don't close upon tapping.
Cook mussels until they just open, typically 5-7 minutes, to avoid overcooking.
Scrub mussels under cold running water and remove the beards to prevent any grit from spoiling the dish.
Utilize high-quality olive oil, ripe tomatoes, and fresh herbs to bring out the true Mediterranean flavors.
Taste before adding extra salt and balance with freshly ground black pepper, considering the mussels' natural salinity.
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