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!
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.
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!
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) 
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!
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:
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.
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!
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
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In a large pot, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, 1-2 minutes.
-
Add cherry tomatoes and white wine to the pot. Simmer for 5-6 minutes.
-
Add mussels, toss, cover and steam. Let the mussels open, about 6 minutes.
-
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.
-
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.
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