New Scandinavian Cooking > Episodes > S03 E04 Topping Off at the Tip > Mussels with Rosemary, Tomato and White Wine Broth
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  • Mussels with Rosemary, Tomato and White Wine Broth
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    By Tina Nordström

    Mussels with Rosemary, Tomato and White Wine Broth

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    Servings: 4

    PREPARATION:

    • 1

      Rinse the mussels and discard all mussels that are open.

    • 2

      Thinly slice the onion and the garlic cloves.

    • 3

      Fry the onion, garlic and rosemary in a little oil in a pot.

    • 4

      Add the mussels and fry for a couple of minutes.

    • 5

      Add the tomatoes and the wine, put on the lid and let it simmer for about 5-7 minutes.

    • 6

      Lift the lid. If the mussels are open they are done.

    • 7

      Serve on a big plate with bread. The mussels that are not opened at this point should not be eaten.

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  • Servings: 4

    PREPARATION:

    • 1

      Rinse the mussels and discard all mussels that are open.

    • 2

      Thinly slice the onion and the garlic cloves.

    • 3

      Fry the onion, garlic and rosemary in a little oil in a pot.

    • 4

      Add the mussels and fry for a couple of minutes.

    • 5

      Add the tomatoes and the wine, put on the lid and let it simmer for about 5-7 minutes.

    • 6

      Lift the lid. If the mussels are open they are done.

    • 7

      Serve on a big plate with bread. The mussels that are not opened at this point should not be eaten.

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