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Mussels in Tomato Sauce Recipe

Fast & Easy Dinner: Steamed Mussels in Tomato Broth

If you think mussels are a fancy and complicated dish only to be enjoyed at French-style bistro restaurants, this recipe will have you thinking again. Mussels are actually incredibly simple and quick to make. All you have to do is simmer them in a fragrant liquid — here it's a combination of garlic, ripe tomatoes, and white wine — until the shells pop open. Serve with a mixed green salad and chunks of crusty bread for mopping all the savory, briny juices. To experiment with this rewarding meal, which comes together in minutes, get the recipe and


Steamed Mussels in Tomato Broth

Steamed Mussels in Tomato Broth

Mussels in Tomato Sauce Recipe 2009-08-25 13:55:29


  1. 3 pounds mussels
  2. 1 teaspoon extra-virgin olive oil
4 cloves garlic, finely chopped

  4. 6 ripe plum tomatoes, cored and coarsely chopped

  5. 1 cup dry white wine 

  6. 2 teaspoons chopped fresh parsley


  1. To clean mussels, scrub them with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the “beard” from each one. Set aside.
  2. Warm oil in a large pot with a tight-fitting lid over low heat. Add garlic and cook, stirring, until golden, about 3 minutes.
  3. Add tomatoes, increase the heat to high and stir for 1 minute more. Pour in wine and bring to a boil.
  4. Add mussels, cover and steam, occasionally giving the pan a vigorous shake, until all the mussels have opened, 3 to 4 minutes. Discard any that do not open. Transfer the mussels to a serving bowl. Spoon the broth over the mussels and sprinkle with parsley.

Serves 4.

Join The Conversation
akay akay 7 years
Maybe this is a dumb question, but are they still alive when you purchase them? The idea of handling a live sea creature and throwing in a pot never sits well with me -- not so much for ethical reasons, but because I'd just prefer to hold a lobster that can't hold me back.
chiefdishwasher chiefdishwasher 7 years
Just top mine with spanish chorizo and I'm in!
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