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    You are here: Home / Appetizers / Steamed Mussels with White Wine, Garlic and Tomato Broth

    Steamed Mussels with White Wine, Garlic and Tomato Broth

    Published October 31, 2019   ·   Last updated October 29, 2019   ·   By Pina   ·   2 Comments

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    Pinterest image for steamed mussels

    These steamed mussels with white wine, garlic and tomato broth only take 25 minutes to make, but they’re bound to make an impression with your guests!

    Top view of plate of cooked mussels in a white wine and tomato sauce

    These mussels are so delicious! They’re guaranteed to impress, but take almost no effort to make! Perfect as an appetizer for a dinner party, or a light meal served on their own with some crusty bread, it’s up to you on how you want to eat them. But whatever you decide, you definitely won’t regret making them!

    These steamed mussels are coated in a broth of white wine, fresh tomatoes, garlic, the beautiful juices that the mussels release when cooking, and butter. All the Italian flavors come together to make a flavorful broth, a perfect addition to the mussels, but not too overpowering.

    How to Store Fresh Mussels

    Remove mussels from any plastic bag you bought them in, and place them in a bowl. Cover them with a damp paper towel and place in the fridge until you’re ready to use. Keep them in the fridge for a maximum of 2 days.
    Whatever you do, don’t cover them in water. This will cause them to die.

    Bowl of mussels in fridge covered with a damp paper towel

    How to Clean Mussels

    When I buy mussels, the shells are usually already quite clean. But if the shells of your mussels are not clean, you can scrub them with a scrubbing brush to remove any debris.

    Then there’s the beard. This is the thread that sticks out of the shell. On the advice of my fishmonger, I did not completely remove the beard by pulling it out of the shell. I simply snipped the part of the beard off that was popping out of the shell. I used scissors to do this. He said that this is the best way to “remove” the beard because he’s had clients that have pulled too hard when removing the beard, and have damaged or killed the mussel in the process.
    I went with his advice, and it worked out great!

    What is the Best Way to Steam Mussels?

    It’s very simple. In a large pot, with some liquid at the bottom, on medium heat, let the liquid come to a gentle simmer. Place the mussels in the pot, cover, and let the mussels open, about 6 minutes.

    This recipe describes the process in more detail, but that’s the simplified way to do it!

    Plate of mussels sitting on a white napkin

    How to Make Steamed Mussels – Step by Step

    In a large pot, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, 1-2 minutes (photo 1)

    Add cherry tomatoes and white wine to the pot. Simmer for 5-6 minutes (photo 2)

    Add mussels, toss, cover and steam (photo 3) Step by step photos on how to make steamed mussels (steps #1-3)

    Let the mussels open, about 6 minutes (photo 4)

    Once mussels are opened, they will release their juices into the pot – this will add to the broth. Remove mussels from the pot, discard any unopened mussels, (leave the broth in the pot), and spoon into individual plates.

    Add butter and chili flakes to the broth, and let it reduce for 5 minutes (photo 5)

    Pour broth over mussels, garnish with parsley and enjoy!

    Step by step photos on how to make steamed mussels (steps #4-5)

    Extra Tips For Making Steamed Mussels:

    • One of the keys to this recipe is the juice that the mussels release when they are steaming. They add a beautiful flavor and consistency to the broth.
    • I did not add any salt to this recipe, because the mussels will release their own juice when they open, and this juice is naturally salty enough.
    • Pinot grigio or sauvignon blanc are good wines to use in this dish.

    More Easy Italian Recipes You Might Enjoy:

    • Clam Pasta
    • Italian Chickpea Soup (Pasta e Ceci)
    • 4-Ingredient Escarole and Beans

    Side view of a bowl of mussels with mussel shells and bread in the background

    If you’ve tried making these Steamed Mussels with White Wine, Garlic and Tomato Broth or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, and PINTEREST to see more delicious food and what I’ve been up to.

    Plate of mussels sitting on a white napkin
    4.58 from 7 votes
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    Steamed Mussels with White Wine, Garlic and Tomato Broth

    These steamed mussels in a white wine, garlic and tomato broth take only 25 minutes to make, but are guaranteed to impress any time!

    Course Main Course
    Cuisine Italian
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 2 people
    Calories 489.75 kcal
    Author Pina Bresciani

    Ingredients

    • 2 lbs mussels cleaned
    • 2 tbsp olive oil
    • 3 garlic cloves cut into small pieces
    • 3/4 cup cherry tomatoes halved
    • 1/2 cup white wine
    • 2 tbsp butter
    • 1/4 tsp chili flakes optional
    • parsley for garnish

    Instructions

    1. In a large pot, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, 1-2 minutes.

    2. Add cherry tomatoes and white wine to the pot. Simmer for 5-6 minutes.

    3. Add mussels, toss, cover and steam. Let the mussels open, about 6 minutes.

    4. Once mussels are opened, they will release their juices into the pot - this will add to the broth. Remove mussels from the pot, discard any unopened mussels, (leave the broth in the pot), and spoon into individual plates.

    5. Add butter and chili flakes to the broth, and let it reduce for 5 minutes.

    6. Pour broth over mussels, garnish with parsley and enjoy!

    Recipe Notes

    • One of the keys to this recipe is the juice that the mussels release when they are steaming. They add a beautiful flavor and consistency to the broth. 
    • I did not add any salt to this recipe, because the mussels will release their own juice when they open, and this juice is naturally salty enough.
    • Pinot grigio or sauvignon blanc are good wines to use in this dish. 
    Nutrition Facts
    Steamed Mussels with White Wine, Garlic and Tomato Broth
    Amount Per Serving
    Calories 489.75 Calories from Fat 276
    % Daily Value*
    Fat 30.65g47%
    Saturated Fat 10.13g63%
    Cholesterol 94.88mg32%
    Sodium 775.86mg34%
    Potassium 922.72mg26%
    Carbohydrates 13.96g5%
    Fiber 0.39g2%
    Sugar 2.04g2%
    Protein 28.54g57%
    Vitamin A 1067.35IU21%
    Vitamin C 32.65mg40%
    Calcium 79.84mg8%
    Iron 9.68mg54%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    Filed Under: Appetizers, Mains

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    About me

    Hello! My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito!

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