Mussels with Old Bay & Cherry Tomato Broth

• 1 pound PEI Mussels, Well Scrubbed
• 1 Tablespoon Extra Virgin Olive Oil
• 2 Shallots, Minced
• 6 cloves Garlic, Thinly Sliced
• 2 Tablespoons Old Bay Seasoning
• 1 Tablespoon Kosher Salt
• Pepper To Taste
• 2 cups Diced Cherry Tomatoes
• 1/2 cups Chicken Stock
• 1/2 cups Dry White Wine
• 2 Tablespoons Unsalted Butter
• 1 Tablespoon Cilantro, Chopped
• 1 Lemon, Sliced
• Toasted Garlic Bread, To Serve

1. Begin with cleaning your mussels thoroughly.
2. In a large pot, heat the oil over medium heat.
3. Add the shallots and garlic and cook for a few minutes until they are softened.
4. Add the Old Bay, salt, pepper, and tomatoes.
5. Stir everything nicely once and then toss in the mussels.
6. Pour in the stock and dry wine and raise the heat to high.
7. Cover the pot and cook until all of the mussels are opened, no more than 6 or 7 minutes.
8. Using a slotted spoon, transfer the mussels to a large serving bowl, discarding any that didnt open.
9. Simmer the broth for an extra 3 minutes to reduce it slightly and then add the butter and cilantro.
10. Ladle the liquid over the mussels and top with the lemon slices.
11. Serve immediately with toasted garlic bread.

mussels, olive oil, shallots, garlic, bay seasoning, kosher salt, pepper, tomatoes, chicken, white wine, butter, cilantro, lemon, garlic bread

Taken from tastykitchen.com/recipes/main-courses/mussels-with-old-bay-cherry-tomato-broth/ (may not work)