Lunch: Mussels in Carrot Ginger Broth

Recipe by /contributors/melissa-roberts This colorful one-pot main dish meshes savory mussels with Asian aromatics for a contemporary take on moules marinière. Bottled fresh carrot juice is a flavorful (and not-to-be-sniffed-at) shortcut.

Ingredients

4 medium shallots, chopped
1 tablespoon finely chopped peeled ginger
2 tablespoons vegetable oil
1 pound tomatoes (4 medium), chopped
1/2 teaspoon hot red-pepper flakes
2 cups bottled carrot juice
3 pounds cultivated mussels, rinsed
1 1/2 tablespoons fresh lime juice
1/2 cup chopped cilantro

Instructions

Cook shallots and ginger in oil in a wide 5-quart heavy pot over medium heat, stirring frequently, until softened, about 5 minutes. Add tomatoes and red-pepper flakes and cook, stirring, 1 minute. Pour in carrot juice and boil, uncovered, until liquid is reduced by about half, about 10 minutes.
Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, transferring as cooked to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Stir in lime juice and sprinkle with cilantro.

Share Mussels in Carrot Ginger Broth