In a 12- to 14-inch sauté pan, sauté onion and garlic in olive oil until softened but not browned. Add mussels, Cinzano, water and tomatoes and bring to a boil. Cover and steam until all the mussels are opened (about 1-1/2 to 2 minutes). Remove cover, add scallions and stir until well mixed. Season broth with salt and pepper and pour into warm serving bowl and serve.
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