mussels in tomato sauce
Mussels in tomato sauce bring a burst of Mediterranean flavor to your table. Try this quick, healthy seafood recipe now!
Ingredients
Method
- Clean and debeard the mussels: Scrub each mussel under cold water and remove any beards. Discard any mussels with cracked shells or that remain open when tapped.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in the garlic and, if using, chili flakes. Cook for 1 more minute.
- Add crushed tomatoes, salt, and pepper. Cook, stirring occasionally, for about 8 minutes, until the sauce has slightly thickened.
- Pour in the white wine and allow to simmer for 2 minutes to reduce alcohol, enhancing the flavor.
- Add the cleaned mussels to the pot. Stir well to coat with sauce. Cover and cook over medium-high heat for about 6-8 minutes, shaking the pan gently a couple of times, until all mussels have opened.
- Remove from heat immediately: Discard any mussels that have not opened. Sprinkle with fresh parsley.
- Serve hot with lemon wedges and fresh bread to soak up the sauce. Enjoy your mussels in tomato sauce!
Notes
Mussels in tomato sauce is a timeless classic celebrated for its versatility and robust flavor. Whether you're hosting a casual dinner or craving a quick yet impressive meal, this dish delivers the perfect blend of freshness and heartiness that pleases a crowd or makes for a special weeknight treat.
Pro Tips to Elevate Your Mussels in Tomato Sauce
- Choose fresh mussels: Always buy mussels that are tightly closed and smell like the ocean. Discard any that remain open after tapping or have cracked shells.
- Amplify the sauce: For a deeper flavor, sauté a splash of anchovy paste or pancetta with the onions.
- Wine matters: Use a dry white wine—Sauvignon Blanc or Pinot Grigio works well—for a bright, balanced sauce.
- Ingredient substitutions: No wine? Substitute with fish stock or even a little water and a squeeze of lemon for acidity.
Preparation Insights
Clean mussels thoroughly under cold water and remove any beards for a grit-free meal. Avoid soaking mussels as this can cause them to lose freshness. Cook quickly on high heat so mussels open and stay tender—overcooking makes them tough. Always discard any that haven’t opened after cooking.Serving & Variations
- Serve with crusty bread or garlic toast to mop up the flavorful tomato sauce. It’s a true highlight of the dish!
- Transform leftovers into a quick seafood pasta: toss cooked pasta with the mussels and sauce for a whole new meal.
- For a spicy twist, increase chili flakes or swirl in a spoon of harissa at the end.
