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Mussels In Tomato And Thyme Broth

This meal is great for any day of the week! Serve with a thick slice of toasted buttery bread to soak up all of the delicious broth.

Prep
Cook
Serves 4people
Ingredients
1-2
lb bag Prince Edward Island Mussels
1/2
lb white shrimp,deveined and shells reserved
1 1/2
cups chicken broth
1/2
can peeled, whole plum tomatoes + juice
4
garlic cloves, peeled and sliced
4
fresh thyme sprigs
5
tbsp butter
3
tbsp olive oil
disgard any opened mussels
Remove the small furry "beard" from the side of the mussels before cooking.
Directions
1.
Rinse mussels under cold running water to remove any excess dirt and sand. Keep cleaned mussels refrigerated until needed.
2.
In a medium pot, combine chicken broth and shrimp shells and simmer, about 2o minutes. Strain liquid and set aside.
3.
In a large skillet with a lid, heat olive oil over medium heat. Add sliced garlic, cooking for about 2 minutes. Add tomatoes (crush tomatoes loosely in hand before adding into skillet) and add thyme sprigs and cook until the tomato sauce becomes thickened about 5 minutes.
4.
Add butter and season heavily with salt and pepper. Add mussels to the tomato sauce, place raw shrimp on top of the mussels and quickly add shrimp broth to the pan, making sure to cover with a lid quickly. Cook with the lid over mussels, until all of them begin to open completely, roughly about 6 minutes.
5.
After 6 minutes, remove lid from mussels and with a large spoon, toss mussels and shrimp in the tomato broth starting at the bottom of the pan. Spoon mussels and shrimp into bowls and serve hot.

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