Mussels with Tomatoes, Basil and Garlic

This simple and delicious mussel dish can be either an appetizer or a main meal. Serve it with a wholegrain French or Italian loaf to mop up the flavorful juices.
2 lb mussels in the shell 1/3 cup dry white wine or fish stock
1 1/2 tsp vegetable oil 2 Tbsp tomato paste
3/4 cup finely diced onion 1 1/2 tsp dried basil
3/4 cup thinly sliced red bell pepper 1 tsp dried oregano
1/2 cup thinly sliced zucchini (optional) 1/3 cup chopped fresh basil or parsley
2 tsp crushed fresh garlic  
1 can (14 oz) tomatoes, drained and  
  1. Discard any mussels that don't close when tapped. Scrub the mussels under cold water and pull off the beards. Set the mussels aside.
  2. Spray a large non-stick saucepan with cooking oil, add the vegetable oil and place over medium-high heat. Add the onions, bell pepper, zucchini (if using) and garlic; sauté for 5 minutes. Add the tomatoes, wine, tomato paste, dried basil and oregano; cook on medium heat for 10 minutes, stirring occasionally until sauce thickens slightly.
  3. Add the mussels. Cover and cook until the mussels are fully open, 4 to 5 minutes. Discard any that do not open.
  4. Arrange the mussels in individual bowls and pour the sauce overtop. Garnish with the fresh basil.
Nutritional Analysis
per Serving

Protein10 g
Saturated fat0g
Cholesterol22 mg
Sodium351 mg

Prep Time:10 minutes
Cook Time:20 minutes
Make Ahead:Prepare sauce up to a day in advance and refrigerate. Bring to a boil and cook the mussels just before serving.
Serves 4


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