Mussels with Chunky Tomato and Broccoli

Ingredients

• 2 tbsp. olive oil
• 3 large shallots, chopped
• 5 cloves garlic, minced
• 1 15-oz. can diced tomatoes
• 1/2 c. dry white wine
• 1/2 tsp red pepper flakes (optional)
• Broccolini approx. 15 small to medium stalks or 4 cups small broccoli florets
• 2 Tablespoons butter
• 2 tbsp. freshly chopped parsley, plus more for garnish
• kosher salt
• Freshly ground black pepper
• 2 lb. mussels, scrubbed and debearded
• Grilled or warmed bread

Instructions

In a large pot over medium-low heat, heat olive oil.

Add shallots and a sprinkle of salt and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.

Add diced tomatoes, wine, red pepper flakes and 1/2 of the parsley and stir then simmer 10 mins.

Add the butter and stir to incorporate.

Place the broccolinni on top and simmer with lid on until broccolini is about 1/2 way cooked about 2-3 minutes.

Taste and season with salt and pepper if needed

Add mussels and simmer until all the shells swing open, about 2-4 minutes shaking the pot a few times to shift them around (Discard any shells that aren’t open.)

Garnish with more parsley and serve with grilled bread.

Find more of Pamela’s gluten free recipes at PamelasGlutenFreeRecipes.com.