Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

275 calories; protein 28.1g; carbohydrates 14.6g; dietary fiber 1.2g; sugars 3g; fat 6.4g; saturated fat 1.2g; cholesterol 63.5mg; vitamin a iu 1172.3IU; vitamin c 29.9mg; folate 101.8mcg; calcium 58.3mg; iron 8.1mg; magnesium 59.1mg; potassium 581.6mg; sodium 426.9mg; thiamin 0.4mg.

1 vegetable, 4 lean meat