Cooking mussels may seem intimidating, but here we've made it quick and easy. We've added white beans to turn this classic mussels-in-white-wine-sauce dish into a heartier weeknight meal. Serve with whole-grain crusty bread to sop up the flavorful broth.

Adam Dolge
Source: EatingWell Magazine, December 2019


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add tomatoes and shallot; cook, stirring occasionally, until the tomatoes start to release their liquid, 1 to 2 minutes. Stir in garlic, thyme and crushed red pepper; cook until fragrant, about 1 minute. Add beans and stir to combine. Place mussels on top and pour in wine. Cover and cook until the mussels open (discard any unopened mussels), 5 to 6 minutes. Serve with lemon wedges and garnish with more thyme, if desired.



Tip: To clean mussels, rinse very well under cold running water and use a stiff brush to remove any barnacles or grit from the shell. Discard any mussels with broken shells or any shells that remain open after you tap them lightly. Pull off any fibrous "beard" that might be pinched between the shells; the "beards" of most cultivated mussels are already removed.

Nutrition Facts

395 calories; protein 33.8g 68% DV; carbohydrates 37.6g 12% DV; dietary fiber 5.9g 24% DV; sugars 2.5g; fat 12.9g 20% DV; saturated fat 2g 10% DV; cholesterol 63.5mg 21% DV; vitamin a iu 1478.9IU 30% DV; vitamin c 37.7mg 63% DV; folate 97.5mcg 24% DV; calcium 98.5mg 10% DV; iron 10.5mg 59% DV; magnesium 127.2mg 45% DV; potassium 963.3mg 27% DV; sodium 711.1mg 28% DV.


Rating: 5 stars
Wonderful flavor quick complete meal with a piece of bread. I will make this over and over! Read More