Calabrian Tomato Broth:

2 Tbs. Calabrian Infused Olive Oil

1 cup cherry tomatoes

2 Roma tomatoes, sliced

1 tsp. Tuscan Herb Seasoning

2 Tbs. Sherry Vinegar

1 lb. mussels, rinsed and cleaned 

3 garlic cloves, peeled and sliced

Pinch Fleur de Sel

1 Tbs. Lemon Infused Olive Oil

2 Tbs. fresh parsley, chopped

Instructions:

Preheat the oven to 450°F and drizzle a large baking sheet with Calabrian olive oil. Add the cherry tomatoes and Roma tomatoes to the sheet and season with Tuscan Herb seasoning and sherry 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 Fleur de Sel, drizzle with Lemon Infused Olive Oil, and garnish with parsley before serving.