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Mussels with Tomato and Garlic

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If you’re daunted by cooking mussels – YOU ARE IN THE RIGHT PLACE! I promise these are so easy to make. This is the perfect recipe for a date night in. I quickly took this photo while sipping a glass of bubbles and celebrating our wedding anniversary.

Mussels with Tomato and Garlic Recipe

To keep things simple, ask your local fishmonger for a bag of live black mussels that have been expertly cleaned and are ready to cook. I like that these bags display an expiry date, so you know you’re getting fresh seafood. I recommend the small black mussel variety over the large green mussels from New Zealand for this recipe, as they are sweeter in taste and softer in texture.

Can you make Mussels with Tomato and Garlic ahead of time?

Yes, but only the tomato sauce can be prepared ahead and refrigerated for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight and reheat in the microwave or on the stovetop before using as per the recipe. The mussels need to be eaten fresh.

Are Mussels with Tomato and Garlic suitable for leftovers?

Mussels are best made and consumed immediately as they become chewy and unpleasant when reheated.

Mussels with Tomato and Garlic Recipe

Mussels with Tomato and Garlic

Author: Nicole
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If you've previously thought mussels were too tricky to cook at home, this Mussels with Tomato and Garlic recipe will prove to you that it's totally achievable – in less than 30 minutes! This elegant dish is ideal for entertaining, with mussels cooked in a light tomato sauce flavoured with garlic, chilli and wine. Serve with crusty bread or fries with some aioli on the side.
Prep 5 minutes
Cook 20 minutes
Total 25 minutes
Servings: 2 servings

Ingredients

Tomato Sauce
  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 400 g (14 oz) canned crushed tomatoes
Mussels
  • 1 kg (2.2 lb) bag of black live mussels, scrubbed and bearded (see note 1)
  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 250 ml (1 cups) dry white wine
  • 1 long red chilli, sliced
  • sea salt flakes, to season
To serve
  • crusty bread, fries and aioli

Instructions

To make the tomato sauce:
  • Heat the olive oil in a large, heavy-based frying pan over medium heat. Add the garlic and cook, stirring, for 1 minute until fragrant.
  • Add the crushed tomato, place the lid on and reduce the heat to low. Simmer for 15 minutes.
To cook the mussels:
  • Heat the olive oil in a large pot over high heat. Add the garlic and cook, stirring, for 1 minute.
  • Add the mussels, wine and chilli. Cook for 2 minutes so that the wine can reduce.
  • Place the lid on and cook for a further 2 minutes. Once the mussels start to open, transfer them to the tomato sauce.
  • Turn the heat off. Add a ladle of the mussel/wine broth to the tomato sauce. Season to taste (the salt may not be required at all).
  • Serve with crusty bread, fries and aioli.

Nutrition information

Nutrition Facts
Mussels with Tomato and Garlic
Amount per Serving
Calories
710
% Daily Value*
Fat
 
44
g
68
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
29
g
Cholesterol
 
71
mg
24
%
Sodium
 
1025
mg
45
%
Potassium
 
1379
mg
39
%
Carbohydrates
 
25
g
8
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
33
g
66
%
Vitamin A
 
857
IU
17
%
Vitamin C
 
73
mg
88
%
Calcium
 
154
mg
15
%
Iron
 
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – Prepare the mussels by rinsing them in cold water. Use a clean kitchen scourer to scrub the shells and remove any debris, if needed, gently. Remove the stringy beards hanging out of the mussels, and use your fingers to pull them out.
MAKE AHEAD
The tomato sauce can be prepared and refrigerated in an airtight container for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight and reheat in the microwave or stovetop before using as per the recipe. 
LEFTOVERS
Mussels are best made and consumed immediately as they become chewy and unpleasant when reheated. 

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Course mussels, seafood, tomato and garlic muscles
Cuisine Italian
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    Disclaimer re gluten-free and dairy-free recipes 

    For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.