Fresh mussels simmered in a light, fragrant tomato broth infused with garlic, white wine, and fresh basil. This dish captures the warmth of coastal cuisine, perfect as an appetizer with toasted bread or served as a main with pasta.
Rinse and scrub the mussels under cold water. Remove the beards and discard any mussels that are cracked or remain open after a firm tap
In a large pot or deep skillet, heat olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes. Add the garlic and red pepper flakes (if using) and sauté for another minute until fragrant.
Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly
Stir in the diced tomatoes and their juices. Simmer for 5–7 minutes, letting the flavors meld. Season with salt and pepper to taste.
Add the cleaned mussels to the pot, stir gently, and cover with a lid. Cook for 5–6 minutes, shaking the pot once or twice, until all the mussels have opened (discard any that don’t).
Turn off the heat. Stir in the torn basil and butter for a glossy finish. Taste and adjust seasoning as needed.
Ladle the mussels and broth into shallow bowls. Garnish with more basil and serve immediately with toasted bread for dipping and optional lemon wedges.
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Use good-quality wine and tomatoes; they’re the backbone of your broth.
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Don’t overcook the mussels—they’ll turn rubbery.
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This dish is excellent paired with a chilled Sauvignon Blanc or a light Italian white like Vermentino.
Ingredients
Directions
Rinse and scrub the mussels under cold water. Remove the beards and discard any mussels that are cracked or remain open after a firm tap
In a large pot or deep skillet, heat olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes. Add the garlic and red pepper flakes (if using) and sauté for another minute until fragrant.
Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly
Stir in the diced tomatoes and their juices. Simmer for 5–7 minutes, letting the flavors meld. Season with salt and pepper to taste.
Add the cleaned mussels to the pot, stir gently, and cover with a lid. Cook for 5–6 minutes, shaking the pot once or twice, until all the mussels have opened (discard any that don’t).
Turn off the heat. Stir in the torn basil and butter for a glossy finish. Taste and adjust seasoning as needed.
Ladle the mussels and broth into shallow bowls. Garnish with more basil and serve immediately with toasted bread for dipping and optional lemon wedges.
-
Use good-quality wine and tomatoes; they’re the backbone of your broth.
-
Don’t overcook the mussels—they’ll turn rubbery.
-
This dish is excellent paired with a chilled Sauvignon Blanc or a light Italian white like Vermentino.