Steamed Mussels In White Wine Tomato Broth Recipe

Name: Steamed Mussels In White Wine Tomato Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds mussels; 2 tablespoons olive oil, unsalted butter, or a combination; 1 small leek, white and light green parts only, diced; 3-4 garlic cloves, minced; 1 tablespoon tomato paste; 1/2 teaspoon crushed red chile flakes, or to taste; 1 cup dry white wine; Zest of 1 medium lemon; Handful of chopped fresh parsley; Crusty bread for serving

Servings: persons

1
Inspect the mussels, and discard any with cracked or broken shells. If any mussels are slightly open, give them a gentle tap; if they don't close within a few seconds, throw them out. Rinse the mussels under cold running water, and scrub with a damp cloth or a stiff brush to remove any lingering grit or dirt. If any of the mussels have their beards still attached, pull them out-you may need to use a kitchen towel to help you grip.
2
In a large pot with a tight-fitting lid, heat olive oil and/or butter over medium heat. Add leek, garlic, tomato paste, chile flakes, and a pinch of salt, and cook, stirring frequently, for about 3 minutes, or until the leeks are translucent. Add wine and lemon zest, increase the heat to medium-high, and bring to a boil.
3
Add the mussels to the pot, and immediately cover with a lid. Give the pan a gentle shake, then let the mussels steam for 3-5 minutes, or until they've all opened. If any mussels don't open after about 8 minutes, remove them from the pot and throw them away.
4
Remove the pot from the heat, and stir in the parsley. Ladle the mussels into large bowls, along with their broth. Serve with crusty bread to sop up the broth.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds mussels, 2 tablespoons olive oil, unsalted butter, or a combination, 1 small leek, white and light green parts only, diced, 3-4 garlic cloves, minced, and more.

Yes, Steamed Mussels In White Wine Tomato Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steamed Mussels In White Wine Tomato Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions