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.
Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
For the mussels
1kgfresh mussels, cleaned and debearded
2tbspolive oil
1small yellow onion, finely diced
4clovesgarlic, minced
½tspred pepper flakes (optional, for heat)
½cupdry white wine
1candiced tomatoes
¼cupfresh basil leaves, torn or thinly sliced
Salt and pepper to taste
1tbspbutter (optional, for richness)
To serve
Crusty toasted baguette or sourdough
Extra fresh basil for garnish
Lemon wedges (optional)
Prepare the mussels
1
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
Sauté aromatics
2
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.
Deglaze with wine
3
Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly
Add tomatoes
4
Stir in the diced tomatoes and their juices. Simmer for 5–7 minutes, letting the flavors meld. Season with salt and pepper to taste.
Cook the mussels
5
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).
Finish and serve
6
Turn off the heat. Stir in the torn basil and butter for a glossy finish. Taste and adjust seasoning as needed.
Serve
7
Ladle the mussels and broth into shallow bowls. Garnish with more basil and serve immediately with toasted bread for dipping and optional lemon wedges.
Chef’s Tips
8
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.
Ingredients
For the mussels
1kgfresh mussels, cleaned and debearded
2tbspolive oil
1small yellow onion, finely diced
4clovesgarlic, minced
½tspred pepper flakes (optional, for heat)
½cupdry white wine
1candiced tomatoes
¼cupfresh basil leaves, torn or thinly sliced
Salt and pepper to taste
1tbspbutter (optional, for richness)
To serve
Crusty toasted baguette or sourdough
Extra fresh basil for garnish
Lemon wedges (optional)
Directions
Prepare the mussels
1
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
Sauté aromatics
2
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.
Deglaze with wine
3
Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly
Add tomatoes
4
Stir in the diced tomatoes and their juices. Simmer for 5–7 minutes, letting the flavors meld. Season with salt and pepper to taste.
Cook the mussels
5
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).
Finish and serve
6
Turn off the heat. Stir in the torn basil and butter for a glossy finish. Taste and adjust seasoning as needed.
Serve
7
Ladle the mussels and broth into shallow bowls. Garnish with more basil and serve immediately with toasted bread for dipping and optional lemon wedges.
Chef’s Tips
8
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.
