This dish is decadent, comforting, and the broth is delicious!

Begin by cooking the vegetables:

• Set your oven at 350° Fahrenheit and place a whole EGGPLANT onto a baking tray to bake for 50 minutes and rest for 5-10 minutes
  • You do not need to score or cut the eggplant
  • The moisture inside the eggplant will roast and cook the eggplant perfectly (so easy!)
• Take the eggplant and discard the top and remove the outer skin
• Use a kitchen knife to chop down the eggplant
  • Include the seeds because that is a good amount of nourishing fiber
• Take the chopped EGGPLANT and place into a food processor
  • Coat or drizzle with some EXTRA VIRGIN OLIVE OIL, add DRIED BASIL, DRIED THYME, GARLIC CLOVES (or GARLIC POWDER), SALT and PEPPER and puree
  • Puree until it is broken down and smooth or slightly chunky (your preference)
• Then slice ASPARAGUS and chop ONION
• The add them into the EGGPLANT puree and mix with a spoon

Now it is time to create the broth and steam the mussels:

• Using a wok (flat sauce pan or stock pot) add a container of CHICKEN BROTH and a cup of DRY WHITE WINE
  • You can also use vegetable or bone broth
• Bring the broth and wine to a high heat (not boiling) and then gently add in the MUSSELS
  • If you use fresh mussels be sure to remove the beard – just pull it off
  • If you use frozen mussels just give them a good rinse under some warm water
• Then cover with the vegetable mix you made earlier
• Place a lid on top and let the mussels steam until they open (about 5-6 minutes)
  • Discard mussels that do NOT open – those are NOT good to eat
• Serve mussels and garnish with DRIED or FRESH PARSLEY and RED PEPPER FLAKES

That’s it.  Enjoy!!

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