Tomato Mussels
Plump mussels are gently steamed and nestled into this vibrant tomato-garlic broth, infused with dry white wine, red pepper flakes, and a touch of fresh herbs. The sauce is simmered to deepen the flavors, balancing the natural brininess of the shellfish with the sweetness of ripe tomatoes and the warmth of aromatics. It’s served with grilled sourdough or crusty baguette to soak up every last drop. Visit groovyfoodiess.com for more of Sarah's recipes!
Tasty Team
Total Time
45 minutes
45 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
45 minutes
45 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 2 servings
- 2 lb fresh mussels
- 8 cups cold water
- 2 tablespoons kosher salt, plus more to taste
- 2 tablespoons olive oil
- 1 small white onion, finely chopped
- 3 garlic cloves, thinly sliced
- ½ teaspoon dried red pepper flakes
- ¼ cup finely chopped fresh parsley leaves, plus 3 tbsp chopped stems, divided
- 1 cup dry white wine
- 1 (28-ounce) can crushed tomato
- ½ cup grated Parmigiano-Reggiano cheese
- 2 tablespoons unsalted butter
- freshly cracked black pepper, to taste
- grilled bread, for serving
- lemon wedge, for serving
Nutrition Info
- Calories 691
- Fat 28g
- Carbs 35g
- Fiber 2g
- Sugar 2g
- Protein 58g
Estimated values based on one serving size.
Preparation
- Rinse the mussels under cold water. Discard any with cracked shells or that stay open when tapped. Remove the beards by gently pulling them off with your fingers.
- Place the mussels in a large bowl. Add 8 cups cold water, and stir in 2 tablespoons salt until dissolved. Let the mussels soak for 10 minutes. Gently lift the mussels out of the water (do not pour, as grit can settle in the bottom), then rinse again. Set aside.
- Heat the oil in a large, wide pot or deep skillet over medium. Add the onion. Cook, stirring occasionally, until translucent, 3–4 minutes. Add the garlic and red pepper flakes. Cook, stirring, for about 30 seconds, or until fragrant. Stir in the parsley stems. Cook, stirring, until the aromatics have softened and become translucent, about 5 minutes.
- Add the wine, scraping any browned bits from the bottom of the pot. Bring to a simmer over medium. Cook, stirring occasionally, for 2–3 minutes, until the alcohol mellows and the liquid is reduced slightly.
- Stir in the tomatoes. Bring to a simmer over medium-low heat. Add the mussels. Cover and cook for about 15 minutes, until all the mussels have opened, shaking the pot once or twice. Discard any mussels that remain closed.
- Stir in the cheese, butter, and parsley leaves. Season to taste with black pepper and salt. Ladle the mussels and broth into wide bowls. Serve immediately with grilled bread for soaking and lemon wedges on the side.
- Enjoy!
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