Mussels with Green Olives & Fried Almonds

1. Grate Tomatoes

Begin by grating the ripe tomatoes into a bowl using a box grater, which breaks them down into a smooth pulp while retaining all their juices. This forms the base of our broth, lending a natural sweetness and vibrant color to the dish.

2. Fry Almonds

In a large pot, heat the olive oil over medium heat. Add the whole almonds and fry them for about 3 to 5 minutes until they are golden and release a fragrant aroma. This step enhances their natural flavor and gives them a satisfying crunch. Use a slotted spoon to transfer the almonds to a paper towel-lined plate to drain.

3. Sauté Onion and Garlic

In the same pot, with the remaining oil, sauté the finely chopped red onion and minced garlic for about 3 to 5 minutes until they are soft and translucent. This forms a flavorful foundation for the broth.

4. Create Broth

Next, add the grated tomatoes along with the green olives, dry white wine, unsalted butter, and red pepper flakes into the pot. Stir everything together and bring the mixture to a gentle boil, ensuring the flavors meld and the broth becomes rich and aromatic.

5. Cook Mussels

Once boiling, add the cleaned mussels to the pot and cover with a lid. Cook them over high heat for about 5 minutes, or until the mussels have opened up. This quick cooking method ensures they remain tender and flavorful.

6. Serve

To serve, transfer the cooked mussels and their broth to a serving platter. Scatter the chopped parsley and fried almonds on top for a fresh and crunchy finish. Don't forget to have crusty bread on hand to soak up the delicious broth. Enjoy this delightful dish with good company!