Garlic Roasted Chili Mussels

Serves 2-4

Ingredients: Garlic Roasted Chili Tomato Broth: 2 Tbs. Ella's Garlic Roasted Chili EVOO 1 cup cherry tomatoes 2 Roma tomatoes, sliced 1 tsp. Ella's tuscan seasoning 2 Tbs. Ella's Barolo Vinegar 1 lb. mussels, rinsed and cleaned 3 garlic cloves, peeled and sliced Pinch of Kosher or Pink Himalayan salt 1 Tbs. Ella's Meyer Lemon EVOO 2 Tbs. fresh parsley, chopped

Instructions: Preheat the oven to 450°F and drizzle a large baking sheet with Garlic Roasted Chili EVOO. Add the cherry tomatoes and Roma tomatoes to the sheet and season with tuscan seasoning and barolo vinegar. Place in the oven and roast for 10-15 minutes or until the tomatoes have burst. Transfer the tomatoes and pan drippings to the bowl of a food processor and blend until smooth. Pour the mixture into a large pot and bring to a simmer over medium heat. Once simmering, add the mussels and garlic, cover, and steam for 10-12 minutes or until the mussels have opened (discard any mussels that do not open). Spoon mussels and tomato broth into bowls, season with salt, drizzle with Meyer Lemon EVOO, and garnish with parsley before

serving.

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