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

Cook Time 20

Total Time 25

Servings people

Calories 489.75kcal

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!

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.