Mussels in a Tomato Herb Broth

It is right around lunch time and my mind always wonders to the delicious farmers’ market foods. This weekend, I visited the Coastal Grower’s Winter Market as it’s one of the few winter markets in Southern Rhode Island. I’ve lately been enamored with the freshly caught cod available, found right next to the shellfish.

As I sit here wondering what lunch or dinner might be this week, one of my favorite cooking demonstrations from the Charlestown Farmers’ Market came to mind:  mussels in a tomato herb broth.

(Mussels in a Tomato Herb Broth)

Doesn’t that make your mouth water a bit? Picture this: summer in Charlestown, shorts and short sleeves, the smell of sunscreen and a faint hint of bug repellent as the day is coming to an end, cooking in the outdoors, surrounded by friends at the farmers’ market, the sounds of laughter and the chatter in the background… and the smell of a tomato broth slowing coming together on the grill, cooking the mussels in it to perfection. Now I bet you’re in the mood for some mussels in a tomato herb broth.

(Karen & Michael cooking at the Farmers’ Market)

To make this summer picture more realistic, I’ve attached the friendly faces of Karen and Michael, who did a fantastic job last summer cooking at the Charlestown Farmers’ Market. Together with Margaret, Linda, and a few other Land Trust members, they provided excellent food demonstrations at both the Quonochontaug (Quonnie) Grange and Cross Mills’ Public Library. Each cooking demonstration left everyone in anticipation for the next one.

Now that you’re in the mood for some local shellfish, I’ve included the recipe for the mussels in tomato herb broth. Let me know if it’s just as delicious as at the farmers’ market!

Tomato herb broth for Mussels

·         4 lbs. mussels 

·         Garlic- 6 minced fine cloves

·         Celery- 2 chopped medium stalks

·         Onions - 2 chopped into small chunks

·         Fresh Basil, Oregano, Sprig of Rosemary

·         Fresh, fire roasted tomatoes (10.5 cups) or 3-28oz. cans

·         Pepper & Salt to your liking

1.       Sauté garlic, celery, and onion in olive oil and then add: Fresh Basil, Oregano, Sprig of Rosemary, Black Pepper, and Salt to your liking

2.       Diced Tomatoes- Fresh, Fire roasted or regular diced (3 - 28 oz. cans since it’s the wintertime)

3.       Simmer for an hour or more and let the flavors enhance by letting it sit overnight.  

4.       Cover the mussels in sauce and bake them (covered) for 45 + minutes or until opened @ 350 degrees.   

Enjoy with a loaf of crusty bread!

-Your Charlestown Land Trust