Garlic and Tomato Mussels

Mussels are gently simmered in a lovely sauce with just a slight kick, made from garlic, chili, onion, fire-roasted tomatoes, and dry white wine. This elegant dish is garnished with fresh herbs and is perfect served with crusty bread. The best part? It is incredibly easy to make and it is done in mere minutes.

Step by Step Guide to Making Spicy Garlic and Tomato Mussels

Step 1: Prepare the Mussels

• Ensure mussels are thoroughly cleaned. Remove beards by pulling firmly towards the hinge of the shell.
• Rinse mussels under cold running water and dry them well with a towel to remove excess moisture. Set aside.

Step 2: Sauté Onion and Garlic

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and sauté until soft and translucent, about 5 minutes.
• Add minced garlic and chopped chili (to taste), cooking for about 1 minute, until fragrant. Stir frequently to prevent garlic from burning.

Step 3: Create the Tomato-Wine Sauce

• Add the chopped tomatoes and cook for 1 minutes.
• Add dry white wine, and let simmer for 1 minute.
• Add fire-roasted tomatoes (with juices).
• Stir well to combine and cook for 1-2 minutes until heated through.
• Season sauce with kosher salt and freshly ground black pepper to taste.

Step 4: Cook the Mussels

• Add mussels and water to the pot. Cover tightly with a lid.
• Lower heat to a gentle simmer and cook until mussels open, about 10 minutes.
• Discard any mussels that remain closed after cooking.

Step 5: Serve and Garnish

• Transfer mussels and sauce to a serving dish.
• Garnish generously with freshly chopped basil or parsley.
• Serve immediately with crusty bread for dipping into the flavorful sauce.

FAQ – Garlic and Tomato Mussels

Can I use frozen mussels?
Fresh mussels are recommended for flavor and texture. Frozen mussels tend to become rubbery.

What type of wine is best?
Dry, crisp white wines like Pinot Grigio or Sauvignon Blanc work best.

Why did some mussels not open?
Unopened mussels after cooking should be discarded as they may not have been alive prior to cooking.

What if I don’t like spicy food?
You can just omit the chili, the sauce is really flavorful and lovely even without it.

How do I store leftovers?
Mussels are best enjoyed fresh, but leftovers can be refrigerated and consumed within 1-2 days.

Spicy Garlic and Tomato Mussels

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4.8 from 5 reviews

• Author: Honest Cooking Magazine
• Total Time: 25 minutes
• Yield: Serves 2
• Diet: Omnivore, Pescatarian

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Description

Ready in minutes, these garlicky mussels are a perfect appetizer or light dinner. A burst of flavor in every bite!

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs (907 g) large fresh mussels, cleaned and towel-dried
• 3 tbsp extra virgin olive oil
• 8 cloves garlic, minced
• 1 medium onion, chopped
• 5 cocktail tomatoes, coarsely chopped
• 1 can (14.5 oz / 411 g) fire-roasted tomatoes, with juices
• 0.5 cups (118 ml) dry white wine
• Salt
• Freshly ground black pepper
• 1 red chili, finely chopped (amount depending on desired spice level)
• 0.25 cups (59 ml) freshly chopped basil or parsley, for garnish
• 1 cups (237 ml) water

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Instructions

1. Prepare the Mussels: Ensure mussels are thoroughly cleaned. Remove beards by pulling firmly towards the hinge of the shell. Rinse mussels under cold running water and dry them well with a towel to remove excess moisture. Set aside.
2. Sauté Onion and Garlic: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and chopped chili, cooking for about 1 minute, until fragrant. Stir frequently to prevent garlic from burning.
3. Create the Tomato-Wine Sauce: Add the chopped tomatoes and cook for 1 minute. Add dry white wine, and let simmer for 1 minute. Add fire-roasted tomatoes (with juices). Stir well to combine and cook for 1-2 minutes until heated through. Season sauce with kosher salt and freshly ground black pepper to taste.
4. Cook the Mussels: Add mussels and water to the pot. Cover tightly with a lid. Lower heat to a gentle simmer and cook until mussels open, about 10 minutes. Discard any mussels that remain closed after cooking.
5. Serve and Garnish: Transfer mussels and sauce to a serving dish. Garnish generously with freshly chopped basil or parsley. Serve immediately with crusty bread for dipping into the flavorful sauce.

Notes

• For a deeper flavor, use a dry white wine like Sauvignon Blanc or Pinot Grigio.
• If fresh mussels are unavailable, frozen mussels can be substituted; ensure they are completely thawed and patted dry before cooking.
• Store leftover sauce separately from the mussels in the refrigerator for up to 2 days. Mussels are best served immediately.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 300
• Sugar: 5
• Sodium: 400
• Fat: 15
• Saturated Fat: 3
• Unsaturated Fat: 10
• Trans Fat: 0g
• Carbohydrates: 20
• Fiber: 3
• Protein: 25
• Cholesterol: 100

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