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Cioppino With Mussels

by Shiju on March 22, 2017

Cioppino with Mussels 

Ingrediants 

tomoto broth

  • 3 tablespoons extra-virgin olive oil
  • 1 large shallot, minced
  • 6 garlic cloves, halved
  • 1/3 cup loosely packed basil leaves, torn
  • 4 pints cherry tomatoes (about 2 pounds), halved
  • 1 1/2 cups dry white wine
  • Three 14.5-ounce cans whole tomatoes
  • Salt

Cioppino

  • 1/4 cup extra-virgin olive oil
  • 1 leek, white and light green parts only, halved lengthwise and thinly sliced crosswise

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