Cap’n Jeff’s Mussels in Spicy Broth

Cap’n Jeff’s Mussels in Spicy Broth

Make it with: 
Richard’s Famous Cap’n Jeff’s Wheelhouse Seafood Seasoning and
Richard's Famous Original Garlic Salt or Firecracker Garlic Salt

This dish cooks up in about 15 minutes. Mussels steam in a beautifully seasoned, spicy broth of tomatoes, peppers and onions.
Pass the crusty bread for dunking!

Ingredients

1 lb. fresh mussels, rinsed in cold water and de-bearded (pull off the hairy ‘beard’ that sticks out of the shell).
1 T. olive oil
1 red bell pepper, chopped
1 small onion, chopped
1 14-ounce can diced tomatoes with juice
1 C chicken broth ( we use unsalted with no MSG. You can substitute white wine, if desired)
2 tsp.  Richard’s Famous Richard’s Famous Cap’n Jeff’s Wheelhouse Seafood Seasoning  (or to taste)
1/2 tsp. Richard's Famous Original Garlic Salt or Firecracker Garlic Salt (or to taste)

Directions
Rinse under cold water, scrub and de-beard mussels. Discard any mussels that are open. Mussels must be be tightly closed.
Discard and mussels with cracked shells.

Place a large pot (that has a tightly fitting lid) over medium heat. Add olive oil and immediately add peppers and onions.
Cook, stirring, for about 1-2 minutes until vegetables are slightly softened.
Add broth, tomatoes, Richard’s Famous Cap’n Jeff’s Wheelhouse Seafood Seasoning and Richard's Famous Original Garlic Salt or Firecracker Garlic Salt.
Stir well, raise heat to medium-high and bring to a boil. Add mussels and cover with tight-fitting lid.
Steam the mussels for 10 minutes. Shells should all be open. Discard any mussels that did not open.

Remove mussels to a serving bowl.
Taste the broth and adjust seasonings if desired. Ladle broth and vegetables over the mussels and serve immediately.
Serve crusty bread for dunking into the broth, if desired.