Mussels in White Wine Tomato Broth

2 pounds mussels
1 cup of white wine
1 cup chicken broth
1 tablespoon tomato paste
3 tablespoon olive oil
1 white onion cut into very small pieces
5 ripe roma tomatoes cut into small pieces or a can of diced tomatoes
1 small diced carrot (optional)
1/4 cup parley
6 minced garlic cloves
1 teaspoon red pepper flakes (spicy)
salt and pepper

*fresh baguette sliced into 1/2″ pieces

In a pot boil chicken broth and wine and cook the mussels over medium high for 5 minutes. Set aside. In a big pan heat the oil and cook onion and garlic until start to turn brown. Add tomatoes, carrot, parley, tomato paste, salt and pepper and cook for 10 minutes. Add rest of ingredients and cook for 5 minutes stirring occasionally. Pour mix into pot and mix the mussels. Cook for 5 minutes and serve on soup bowls with fresh crispy bread on the side.

*This recipe is easy to make and always wows the crowd, very chic!

FYI- Mussels are a rich source of many essential vitamins and minerals, such as the B vitamins, vitamin C, folate, iron, phosphorus, manganese, selenium and zinc. They outshine most other foods when it comes to their vitamin B12, selenium and manganese content. A 3-oz. portion of moist-heat cooked blue mussels provides 20.4 mcg, or micrograms, of vitamin B12, meeting 340 percent of the recommended daily value for this nutrient, according to Vitamin B12 is essential for a healthy nervous system, the formation of red blood cells and proper growth and development. The same amount meets 108 percent of the DV for selenium and 288 percent for manganese. Selenium is important for immune system function and supports the thyroid gland, while manganese is involved in bone health and energy metabolism.

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