Broiled Mussels with Tomatoes and Potatoes

Name: Broiled Mussels with Tomatoes and Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 5 cups (1.25 litres) quartered small new potatoes; 1 tablespoon (15 ml) olive oil; 1/2 cup (125 ml) chicken broth; 4 Italian tomatoes, seeds removed, cut into thin strips; 2 lb (1 kg) mussels, cleaned; Juice of 1 lemon; 1/4 cup (60 ml) flat-leaf parsley, chopped; Salt and pepper

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Preparation 20 min
Cooking 35 min
Servings 6

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 5 cups (1.25 litres) quartered small new potatoes
- 1 tablespoon (15 ml) olive oil
- 1/2 cup (125 ml) chicken broth
- 4 Italian tomatoes, seeds removed, cut into thin strips
- 2 lb (1 kg) mussels, cleaned
- Juice of 1 lemon
- 1/4 cup (60 ml) flat-leaf parsley, chopped
- Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 240°C (475°F). Line a baking pan with aluminum foil.
- In a bowl, coat the potatoes with the oil. Season with salt and pepper. Place the potatoes on the pan and add the chicken broth. Bake until the potatoes are tender, 20 to 25 minutes. Remove from the oven and turn the potatoes.
- Set the oven to broil.
- Place the mussels and tomatoes on the potatoes and return the pan to the oven until the mussels open, 4 to 5 minutes.
- Remove the pan from the oven and sprinkle the mussels and vegetables with the lemon juice and parsley. Adjust the seasoning.

Broiled Mussels with Tomatoes and Potatoes

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Ingredients

Preparation

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