Steamed Mussels in Garlic and Tomato Broth

Mussels, once they have been properly cleaned, are really easy to cook, and you can have something delicious on the table within 15 minutes.

Compared to some other seafood’s, one of the best aspects of mussels is their mild taste. They are also a great source of protein, vitamin B12, zinc and selenium.

With all that said, if you’re looking for a sophisticated, yet easy dish to prepare while entertaining, this is it!


  • 1 ounce of olive oil
  • 3 tablespoons of finely chopped shallots
  • 3 cloves fresh garlic, mashed
  • 1 cup of white wine
  • 1-2 lbs live mussels, de bearded and scraped clean
  • 1 cup water
  • 1 can tomato sauce
  • Large pinch chopped parsley (or 1 tablespoon dry herb) for garnish and seasoning

Recipe Preparation

  1. Select a large Dutch oven (or similar), and place over on medium heat; add olive oil and shallots. Sauté for a few minutes until the shallots are softened but not completely browned. Next add mashed garlic and white wine.
  2. Allow the wine to reduce by half its volume, before adding the mussels, water and tomato sauce. Bring to boil, tossing and turning all of the mussels until they open, prying any really stubborn ones open if necessary.
  3. Remove from heat, stir in a large pinch of herb or chopped parsley before pouring into the serving bowl.

Cook’s Tip

I love serving this dish with a side of my signature “Cheezy Garlic Bread” recipe, per below.

Choose a rustic French baguette (Costco’s two-pack baguettes are my personal preference when making this garlic bread) and split it lengthwise to create a top and bottom.

Liberally spread chopped fresh garlic on the cut side of the bread, then top with about half an inch of Parmesan Sauce (1/2 cup aioli, 1/2 cup grated Parmesan cheese, 1 Tbsp fresh lemon juice, 1/4 cup sliced green onions, 1 tbsp chopped parsley mix).

Bake at 425° F for about seven minutes until brown and crusty.

NOTE: You can also broil at 500° F for about two minutes until brown and crusty.