Steamed Mussels in Tomato Broth

Name: Steamed Mussels in Tomato Broth
Total time: 30 min
Ingredients: 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

3 Ratings
3 Reviews

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

EatingWell Test Kitchen

Gallery

Recipe Summary

total:

30 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

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

Directions

Step 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.

Advertisement
Step 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.

Tips

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

Per Serving:

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.

Exchanges:

1 vegetable, 4 lean meat

3 Ratings

5 star values: 3
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

Sort by: Newest

Newest Oldest

EatingWell User

04/29/2010

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!!!!!

EatingWell Member

11/08/2009

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.

asorescu217

After Losing His Sense of Smell from COVID-19, an Italian Gastronomer Discovered How to Get It Back

Should You Stop Eating Maine Lobster? Seafood Watch Says Yes

Our 20 Most Popular Recipes Right Now

Steamed Mussels in Tomato Broth

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (3)

All Reviews for Steamed Mussels in Tomato Broth

Account

Account

Steamed Mussels in Tomato Broth

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (3)

All Reviews for Steamed Mussels in Tomato Broth