Steamed Mussels in Tomato Broth

8 Reviews
From the EatingWell Kitchen

With fresh mussels increasingly available at supermarket fish counters, you can easily make this bistro favorite at home.

Ingredients 4 servings

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  • 1 teaspoon extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 6 ripe plum tomatoes, cored and coarsely chopped
  • 1 cup dry white wine
  • 3 pounds mussels, scrubbed and debearded (see Tip)
  • 2 teaspoons chopped fresh parsley

Preparation

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  1. Warm oil in a large pot with a tight-fitting lid over low heat. Add garlic and cook, stirring, until golden, about 3 minutes. Add tomatoes, increase the heat to high and stir for 1 minute more. Pour in wine and bring to a boil.
  2. Add mussels, cover and steam, occasionally giving the pan a vigorous shake, until all the mussels have opened, 3 to 4 minutes. Discard any that do not open. Transfer the mussels to a serving bowl. Spoon the broth over the mussels and sprinkle with parsley.
  • Tip: To clean mussels, scrub them with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Just before cooking, pull off the “beard” from each one. Discard any mussels with broken shells or any that do not close when tapped.

Nutrition information

  • Per serving: 275 calories; 6 g fat(1 g sat); 1 g fiber; 15 g carbohydrates; 28 g protein; 102 mcg folate; 64 mg cholesterol; 3 g sugars; 0 g added sugars; 1172 IU vitamin A; 30 mg vitamin C; 58 mg calcium; 8 mg iron; 427 mg sodium; 582 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 4 lean meat

Reviews 8

January 06, 2012
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By: EatingWell User
Add chorizo! Another great thing to do is I cook a chorizo sausage in a pan on the side. Then slice it up and add it to the mussels for about the last 1.5 minutes or so. Adds a nice bit of spicy awesome-ness to the whole thing. Pros: NULL Cons: NULL
October 11, 2010
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By: EatingWell User
I am planning on making this recipe tonight... any suggestions for some easy side dishes? Pros: Cons:
June 26, 2010
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By: EatingWell User
add some beer to the pot & they are wonderful Pros: Cons:
April 29, 2010
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By: EatingWell User
Hi, You have to be sure that there is no sand left in the mussels so I steam them first ,after I clean them, in a pot with little water and white wine. Then I STRAIN THEM AND KEEP THE LIQUID. Then it is the same procedure : pan ,olive oil, minced onion, garlic, sliced fresh tomatos and the liquid which must be strained through a cheese cloth or kitchen towel , two or three times to be sure. Then I toss the mussels. GREEK ISLANDS TIP !!! ENJOY!!!!! Pros: Cons:
April 29, 2010
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By: EatingWell User
delicious, easy to prepare and very very cheap... Pros: Cons:
April 29, 2010
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By: EatingWell User
so yummy!!!!!! Pros: Cons:
December 23, 2009
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By: EatingWell User
This is my "go to" recipe for mussels. So simple, so delicious! Great for a quick weeknight meal. Pros: Cons:
November 08, 2009
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By: asorescu217
Basic, but delicious recipe. It hinges upon the freshness of the clams; I recommend the Blue Pacific mussels sold online by Vital Choice, which would shine in this recipe. Serve with crusty bread and enjoy. Pros: Cons: