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Mussels in tomato sauce

mussels in tomato sauce

Mussels in tomato sauce bring Italian summer to your table. An inviting, light dish that surprises with freshness and flavor.
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Total Time 36 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1.5 kg fresh mussels
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic finely chopped or pressed
  • 1 unit onion finely chopped
  • 1 can crushed tomatoes about 400g
  • 0.5 cup dry white wine
  • 0.5 teaspoon chili flakes optional, to taste
  • 1 teaspoon sea salt
  • 0.25 teaspoon black pepper
  • 0.5 bunch fresh parsley chopped

Method
 

  1. Clean and debeard the mussels thoroughly under cold water. Discard any mussels that stay open when tapped.
  2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent.
  3. Add the chili flakes (if using), then pour in the white wine. Let it simmer for 2–3 minutes until some alcohol evaporates.
  4. Add the crushed tomatoes, salt, and pepper. Stir and cook uncovered for about 10 minutes, allowing the sauce to thicken slightly.
  5. Add all the mussels to the pot. Cover tightly and cook for 5–7 minutes, shaking the pot occasionally, until the mussels open.
  6. Discard any closed mussels. Sprinkle with chopped parsley and serve hot with crusty bread.

Notes

Mussels in tomato sauce is a staple across many Mediterranean tables, celebrated for its simplicity and the vibrant flavors that come together in just a single pot. This dish shines both as a quick weeknight dinner and an impressive appetizer when entertaining friends, proving its versatility and broad appeal.

Chef’s Tips for Mussels in Tomato Sauce

Freshness is crucial: Always use fresh mussels. Give them a sniff—the sea scent should be clean, never fishy. Discard any that remain open after a gentle tap.
To avoid a gritty sauce: Soak the mussels in cold, salted water for about 20 minutes before cooking. This helps them release any sand or debris.
No white wine? No problem—you can substitute with vegetable broth for a non-alcoholic option or even dry cider for a subtle twist.
When sautéing onions and garlic, avoid high heat; a slow sweat brings out their natural sweetness and keeps the sauce balanced.

Preparation Technique Secrets

  • Adding mussels to the pot all at once and keeping the lid tightly closed ensures even cooking and helps all the shells open up perfectly.
  • Finish the dish with plenty of fresh parsley and a squeeze of lemon for extra brightness. Don’t be afraid to add your favorite fresh herbs like basil or oregano for more complexity.

Serving Suggestions & Creative Variations

  • This sauce is perfect for dipping. Serve with crispy rustic bread, grilled ciabatta, or even tossed over spaghetti for a satisfying seafood pasta.
  • For extra punch, stir in a bit of smoked paprika or sliced olives while the sauce simmers.
  • If you love spice, increase the chili flakes or add a splash of good-quality hot sauce before serving.
  • Enjoy as a main course with a crisp green salad and a glass of chilled white wine, or offer smaller servings as part of a festive Italian-style seafood meal.
This recipe is a wonderful entryway to cooking shellfish confidently at home—simple, flavorful, and sure to impress your guests every time.