The cold weather starts to close in, about this time and I like to eat soup, ohwww for goodness sake, I like to eat anything at all…..but its best for my waistline if it’s something like soup. It fills me to the brim and makes me warm from the inside out. Soup alone is not always enough but it is one of my favourite things about the cold weather. I am often troubled that I dont eat enough seafood and Mussels are the perfect combination of quick and seafood……..not sure why we dont eat Mussels more often. This is fish the family dish on skates (quick).
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Winter Warming Mussels
- Total Time: 25 minutes
- Yield: 2-3 servings 1x
Description
A hearty seafood dish featuring black mussels cooked with tomatoes, leeks, and peas, served over your choice of rice, couscous, quinoa, or pasta.
Ingredients
- 1 kg cleaned black mussels
- 1 can chopped or peeled tomatoes (14 oz)
- 1 clove of garlic, minced
- 1 small leek, chopped and cleaned (or 1 small onion)
- 1 cup (240 ml) frozen peas (optional - you could use green beans or broccoli)
- 2 anchovy fillets
- 2 tbsp (30 ml) olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare your choice of rice, couscous, quinoa, or pasta before starting the mussels. Keep it warm.
- Heat a large pot over medium heat and add half of the olive oil.
- Add the chopped leek, minced garlic, and anchovy fillets to the pot. Cook, stirring frequently, until the leeks are softened and the anchovies have melted into the mixture, about 3-4 minutes.
- Add the canned tomatoes and bring the mixture to a simmer. Cook for 5 minutes, allowing the flavors to meld.
- Add the mussels to the pot, cover, and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.
- Stir in the frozen peas and cook for an additional 2 minutes until heated through.
- Season with salt and pepper to taste.
- Drizzle with the remaining olive oil and garnish with fresh parsley before serving.
- Serve the mussels and sauce over your prepared rice, couscous, quinoa, or pasta.
Notes
- Serve with crusty bread to soak up the sauce.
- Mussels should be fresh and closed before cooking; discard any that remain open after cooking.
- Anchovies add depth to the sauce, but can be omitted if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 800
- Fat: 15
- Carbohydrates: 25
- Fiber: 5
- Protein: 30
- Cholesterol: 60
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Frequently Asked Questions
What do the anchovy fillets do in this recipe, and can I leave them out?
The notes explain that anchovies add depth to the tomato sauce and can be omitted if preferred. They dissolve into the leek and garlic base during the 3–4 minute cook, adding savory richness without a fishy taste in the finished dish. 
How do I know when mussels are safe to eat?
The notes are specific: mussels should be closed before cooking. After cooking for 5–7 minutes, discard any that have not opened. The recipe also instructs discarding mussels that are already open before cooking.
What can I serve this over?
The recipe explicitly lists rice, couscous, quinoa, or pasta as options, instructing you to prepare your chosen base before starting the mussels and keep it warm. The notes also suggest crusty bread to soak up the sauce.
