Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: rinse the mussels under cold running water while scrubbing with a vegetable brush. remove "beard" from each mussel. tap any open mussels gently a few times: if they don't close, discard them. discard any with broken shells. heat oil in a 6 to 8-quart stockpot. saute the onion, garlic, and thyme for at least 5 minutes. add the mussels and give them a good toss. add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. serve with rice and grilled garlic bread to sop up the broth.

Target recipe: combine dry spices. heat a 5-6 quart pot over medium heat. add butter and oil, add onion after foam subsides and saute until onion is translucent (about 5 minutes). stir in garlic and dry spices. cook stirring until the spices are aromatic (about 3 minutes). stir in tomatoes and cook for another 2 minutes. add liquid and mussels. cover and cook until mussels are open-- 5-7 minutes. transfer mussels to individual soup bowls with a slotted spoon discarding any unopened mussels. ladle broth over mussels. drizzle each serving with lemon juice and garnish with cilantro leaves.