Steamed mussels with broth

Ingredients:

• 1.8 kg mussels
• 2 tbsp. l. olive oil
• 1 shallot, chopped
• 2 cloves garlic, grated
• 4 sprigs of fresh thyme
• 0.5 cups dry white wine
• Juice of 1 lemon
• 1 cup chicken broth, lightly salted
• A pinch of red pepper flakes
• 1 tomato, seeded and cut into large cubes
• 0.5 cup coarsely chopped parsley
• 2 tablespoons unsalted butter

Preparation:

1. Rinse the mussels under cold running water, scrubbing them with a vegetable brush. Discard any damaged shells. Heat the olive oil in a 6-8 quart saucepan. Sauté the shallots, garlic, and thyme to create a base flavor. Add the mussels and stir well.
2. Add the wine, lemon juice, chicken broth, and red pepper flakes; cover and simmer over medium heat for 5 minutes, until the mussels open. Add the tomatoes, parsley, and butter, bring back to a boil, and steam for another minute to soften the tomatoes. The tomatoes should still hold their shape.
3. Serve with plenty of fried garlic bread, to dip into the broth.