Description
Ready in minutes, these garlicky mussels are a perfect appetizer or light dinner. A burst of flavor in every bite!
Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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