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Steamed Mussels in Tomato Sauce

Steamed Mussels in Tomato Sauce


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One of my favorite comfort foods is a big bowl of mussels with crusty bread. If you’ve never had mussels before, they are like clams or oysters and have a briny flavor and firm, but creamy texture. Unlike clams or oysters, however, I’ve never eaten mussels raw and prefer them in a rich sauce.

Take this tomato sauce with bacon and wine, for example. This is one of those dishes that you might only think to order in a restaurant, but it’s actually very doable in a home kitchen! Let’s dig in and make some mussels.

HOW TO SHOP FOR MUSSELS

Fresh mussels are readily available these days, but it’s important to check for freshness. Fresh mussels should be alive; their shells should be closed, or if they are slightly open, they should close if you tap them lightly.

You can always ask your fishmonger where they came from specifically and how long ago they were harvested. The mussels should smell fresh, like the ocean, but not fishy at all.

HOW TO STORE AND CLEAN MUSSELS

Once you buy the mussels, you can keep them on ice in the fridge for a day or two without worry. Generally, I try to buy mussels the same day or the day before I’m planning on cooking them.

The only step you have to do to clean the mussels is to remove the “beard.” This is a tiny, almost furry piece that sticks out of the side of each mussel—it’s how they attach to rocks. It isn’t edible. (You can see it sticking out of the right-hand side of the musse in the photo above.)

Go through each mussel and just pull this off if you see it. It might not be on every single mussel, but it’s a good idea to check. Once you have removed the beards, rinse all the mussels with cold water; to get the mussels very clean, scrub them gently under cold water. Then they are ready to cook!

MAKING THE TOMATO SAUCE

This hearty tomato sauce has a lot going on, but to cut down on the cooking time, I’d recommend using a jarred marinara sauce rather than starting with canned tomatoes, which would require a longer simmer time to break down.

If you want to make a sauce from scratch, however, by all means go for it. Our basic tomato sauce should work great. You’re going to be adding to it, anyway!

Start the sauce with some bacon in a skillet and the fat will start to melt. Then add the garlic, red pepper flakes, salt, and pepper, and cook for a minute.

Deglaze your pan with wine (or you can use vegetable or seafood stock) to scrape up any bits stuck to the pan and pour in the marinara. Bring the marinara mixture to a simmer and simmer for 5 minutes over low heat.

Once the sauce has simmered, add all your cleaned mussels, cover the skillet, and let them steam for five minutes until they have all opened. Any mussels that haven’t opened after five minutes should be discarded.

WHAT TO SERVE WITH MUSSELS

There are two options for serving these mussels.

  • Appetizer! Serve the sauce and mussels as a hearty appetizer with crusty bread. Use the bread to sop up the delicious sauce and people can scoop out as many mussels as they want. YUM.
  • Dinner! Cook and drain a pound of spaghetti, and add about 3/4 cup (or more) of marinara sauce from the skillet to the spaghetti and stir to combine. Divide the spaghetti among plates and then top with more sauce and mussels. Garnish the spaghetti with fresh parsley. It’s a real treat!

MUSSELS DO NOT MAKE GOOD LEFTOVERS

Mussels, unfortunately, don’t store well once they are cooked. I would plan on eating any leftovers in a day or two by gently reheating the sauce and mussels over low heat on the stovetop with a splash of water.

I wouldn’t freeze the sauce. Cooked frozen mussels are not a thing. Their texture gets mushy and they lose their fresh flavor.

LOVE BIVALVES? HERE ARE MORE RECIPES!

  • Mussels in White Wine
  • Spaghetti with Clams
  • Coconut Curry Mussels
  • Cioppino
  • Angel Hair Pasta with Clams, Cherry Tomatoes, and Basil

Steamed Mussels in Tomato Sauce Recipe

Cleaning mussels isn’t too hard—it just takes a little bit of time. Mussels have a tiny fuzzy thing that hangs out of one side. This is called the “beard” and isn’t edible. Pull it out from each mussel and then rinse the mussels well in cold water.

Ingredients

  • 4 strips bacon, chopped
  • 1/2 small white onion, chopped
  • 3 cloves garlic, sliced
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup white wine (optional)
  • 3 to 4 cups marinara sauce, store-bought or homemade
  • 1 1/2 to 2 pounds mussels, scrubbed, debearded, rinsed and drained

For serving (optional):

  • 1 pound spaghetti, drained, if serving as a main course
  • Crusty bread, if serving as an appetizer
  • Fresh parsley

Method

1 Make the tomato sauce: Add chopped bacon to a large, deep skillet over medium-low heat. Cook bacon until it renders out fat and starts to get crispy, 5 to 6 minutes. Then add onion, garlic, red pepper flakes, salt, and black pepper, and cook until onions soften and become translucent, about 3 to 4 minutes.

Cook for another minute or two to soften the garlic and combine flavors. Then pour in the wine to deglaze the pan—this will release any stuck bits on the pan and help combine flavors. Cook for a minute and then pour in marinara sauce and stir. Bring the mixture to a simmer, turn heat down to low and simmer, partially covered, for 5 minutes.

2 Add the mussels and cook: Remove the lid and add all the mussels. Cover and shake the skillet gently. Cook mussels for 4 to 5 minutes, until they open. Discard any that do not open.

3 Serve: Serve with crusty bread as an appetizer or over cooked pasta as a main course.

Leftover mussels and sauce: Mussels, like most seafood, don’t keep well for long as leftovers. The sauce and mussels are fine in the fridge for a day or two. Reheat them gently on the stove with a splash of water. I would not freeze this dish.

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20 large mussels, cleaned and scrubbed
2 cloves garlic, thinly sliced
1 teaspoon fresh oregano, finely chopped
2 fresh sweet basil leaves, cut in chiffonade
1/2 teaspoon fresh Italian parsley, finely chopped
1 pinch crushed red chili pepper
2 tablespoons anisette (or brand name Sambuca)
1 cup fresh tomato sauce
3/4 cup fish stock (or clam juice)
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter, cold
salt and fresh ground black pepper

Add the olive oil to a saute pan over medium-high heat. Just before it starts smoking toss in the garlic. Just as it starts to turn golden brown (this will happen in a matter of seconds) add the mussels and toss to combine.

Next, season the pan with salt and pepper along with the red chile pepper. Toss again, then take the pan away from the heat and pour in the Anisette. Place the pan back on the stove and let the Anisette ignite. Be careful here. enjoy the meal and don't burn yourself. Let the alcohol from the liquor burn off then proceed to add the tomato sauce and fish stock.

Cover the pan and cook over medium heat until the mussel shells open, about 2 minutes. Remove the cover and add the basil and parsley, then swirl in the butter. Remove the mussels from the heat and transfer to a large bowl. Serve.


Steamed Mussels in Spicy Tomato Sauce – the recipe you’ll love

Shellfish are a great addition to a healthy diet. Mussels, in particular, are easy to cook and taste sensational in spicy tomato broth.

This recipe was originally found on the Food & Wine website and is a firm favourite. You really should give this a try, especially if you think mussels should only ever be cooked in cream. I'm about to prove you wrong!

Ingredients

  • 3 tbsp/1/4 cup olive oil
  • 1 onion finely chopped
  • 6 garlic cloves, minced
  • 3 tbsp chopped fresh parsley
  • 2 cups/400g tin of chopped tomatoes in their sauce
  • 1/4 tsp dried thyme
  • 1/4 tsp dried red-pepper flakes
  • 4 lbs of mussels, scrubbed and debearded
  • Freshly ground black pepper to taste
  • Salt to taste if needed

Instructions

  1. Take a large heavy-based pot and heat the oil over a low heat
  2. Add the onion and garlic and cook until the onions are translucent. Around 5 minutes
  3. Add the parsley, tinned tomatoes, thyme and red pepper flakes and stir well
  4. Leave to simmer for 25 minutes stirring occasionally
  5. Meanwhile, check the mussels and discard any that have broken shells, or that don't close when you tap them
  6. Add the mussels you kept to the pan, cover and bring to the boil
  7. Shake the pot occasionally until the mussels open, approx 3 minutes
  8. Remove the mussels as they open and continue to boil the pan with the lid on
  9. Discard any mussels that don't open
  10. Stir the black pepper into the broth and taste
  11. Add salt if you think it needs it before pouring the broth over the mussels
  12. Serve with fresh crusty bread to mop up all the lovely broth

Notes

Mussels are a great healthy addition to your diet. They are relatively cheap to buy compared to meat or other fish. They're really quick to cook and they taste fantastic.

Mussels are full of vitamins of minerals, they're a good source of protein and are low in fat.

Health highlights for the mussel include

Iron to help your energy and focus, gastrointestinal health, your immune system and regulation of your body temperature.

Vitamins A and B12. Vitamin A is essential for your health as it supports cell growth, your immune function, foetal development and your vision. Vitamin A also maintains tissues such as your skin, intestines, lungs, bladder and inner ear.

B12 is involved in making red blood cells and keeping your nervous system healthy.

Omega-3 Fatty Acids. Omega-3 fatty acids reduce your risk of developing a number of diseases including heart disease.


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Very good and easy. The sherry add to the tomato sauce is what makes it -- takes it from "ok" to "very good" and interesting.

Really good and very easy. I did use fresh tomatoes and a bit of chicken broth. I also used minced shallot instead of using an onion and removing it. I always have mussels with white wine, so it was nice changing it up with the sherry.

Good mussels are difficult to get in Indiana, so people here really don't know how to appreciate them. This recipe was wonderful! The broth was a tasty addition for the foccaccia. We didn't even add a starch to complete the meal.

Big hit with my wife on "date" night. Fairly easy to prepare, and like others have said, it's a great sauce that goes with the mussels

Good not excellent flavor, easy prep. This dish would server 6 comfortably as a main. It's not 4 first course servings.

Great dish! I made this as an app. for my dad on Father's Day and everyone loved it. I made is as written but was apprehensive about the sherry. I usually use either a white or red wine. The sherry added a great flavour to sauce and I would definately make this one again and again.

This was fantastic! I made this for New Years Eve and the small crowd I fed raved about this recipe!

My family and I thought that this was excellent. I agree that it's almost restaurant quality. We were thinking that next time it might be good to chop up the onion into the sauce, but it worked the way the recipe calls for, as well. When I first poured in the sherry I thought that it would be too sickly sweet, but after cooking it mellowed a lot. We actually thought that it might have perfectly cut down on the fishiness of the mussels. I had considered using white wine like some other people did, but I think that it was better with sherry. I would definitely suggest having LOTS of yummy bread on hand.

This was a delish recipe. I followed the recipe as stated and my husband and I enjoyed it very much. I served this with some crusty bread and a green salad and it made a perfect meal. I recommend this recipe to everyone.

Yum! I needed a recipe to use some frozen mussels I had in leftover from another use. This recipe was a great find. I also chopped the onion and left it in sauce. Also used sherry as the recipe was written-love it with chicken so decided to give it a try. Flavor was excellent, but sure it is also good with some of the other variations indicated. Iɽ planned to serve with just crusty bread, but my 21 year old was so hungry I cooked some thin spaghetti as well. It made for a great Sunday winter evening meal.

Such a simple and delicious sauce - even I couldn't believe how well it came out. Like many others, I used a good white wine instead of the sherry and chopped the onion to sauté with the garlic. Definitely a staple that will be in my freezer for easy weekday meals.

The best mussels "marinara" I have come across. Keep this receipe as a staple in your kitchen if you enjoy mussels. I too, tweek the sauce using a good white wine instead of sherry. The ratio of sauce to mussels is your own choice -I have made this receipe with as little as 1 1/2 lbs mussels using the same amount of sauce called for -my husband and I happily finish the entire dishl with some good crusty bread. Food chemistry at its best. TRY THIS ONE

As good as it gets! Easy to make and impressive, nothing but rave reviews on this one. I found it easier to finish the dish in a wok to ensure the shellfish were covered. I also substituted a very good white wine for the sherry, used fresh herbs and combined mussels with clams. Next time I would add fresh jumbo prawns to the mix.

I was missing half the ingredients, but it was still fabulous! My first time making mussels.

Really good! I usually make this recipe 2-3 times a month. I use dry white wine instead of sherry, and add large shrimp (or sometimes a seafood mix) to the sauce (no mussels). Also, I chop the onion and sauté with the garlic. I serve it over a bed of pasta. Although already great-tasting, it improves in taste the next day. Yummy with warm garlic bread.

This dish is fantastic! I often make batches of the tomato sauce and freeze it. You can defrost and take the recipe from there when you are dying for this and can't bare the hour for the sauce to simmer. Great weekday dinner!

What an easy winner. I added a leek, two chopped shallots, capers and kalamata olives to the tomato sauce. I also eliminated the butter for those on the South Beach Diet and no one missed it. I also made the sauce in the morning. So easy and my guests loved it!

OMG! Easily one of the best recipes I've ever gotten off this site. Didn't have a lot of time so only simmered the sauce for about 20 mins. instead of an hour. Came out fantastic. Served it over pasta and my boyfriend almost died in gastronomic pleasure!

Excellent. will definitely make again. can hardly wait!

My first time cooking mussles, and it turned out excellent. Substituted dry red wine for sherry. Definitly a recipe to share.

Excellent recipe. I accidently finely chopped the onions and left them in the sauce. This is a keeper. I also don't care for mussels so I sauted some shrimp ladled the sauce on top. Worked very well with shrimp as well.

this was amazing. I used a Sauvignon Blanc instead of the sherry and couln't imagine how this could be any better. crusty bread is a must!

I tried this recipe as a "dry-run" for a tapas party. What a wonderful way to cook mussels. Make sure you have lots of crusty bread to mop up the delicious sauce.

Delicious & easy to make. Added some chicken broth to the sauce to make it a little 'saucier', and served over linguine. Definitely a keeper.

Mussels are so incredibly easy to make! I made this for my husband and children for Valentine's Day Dinner. Make sure you have enough crusty bread to soak up the juices! I did use Pinot Grigio instead of Sherry. A wonderful, inviting dish for the Valentines in your lives.


  • 4 teaspoons salt
  • 2 chocolate bar biscuit croissant topping
  • 1 jelly cotton candy
  • ½ jelly gummies
  • 2 cups liquorice chocolate
  • 2 jelly beans bonbon
  • 2 caramels tart gummi bears
  • 6 butterscotch caramel lollipops
  • 12 tbsp butter
  • ¼ cup sugar

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed.

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Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.


Bobby Flay’s Steamed Mussels with Spicy Tomato Sauce

When Bobby Flay was a guest during the first season of Stirring the Pot, the lines to get his books signed went out the door. Flay remains ever popular for his great personality and culinary talent. During the pandemic he’s been sheltering at his house in Amagansett and said that this recipe is one of his go-to specialties when he’s there. It comes from Da Adolfo, a restaurant on the Amalfi Coast where the dish is called zuppa di cozze, mussel soup. He recommends serving it as a first course, making it enough for six, or for four as the main dish. Though there are fine local mussels, many markets sell and restaurants serve those cultivated on Prince Edward Island because they’re very clean and uniform. In the remote likelihood that there are leftovers, shuck the mussels and mix with the sauce to use for a risotto or as a sauce for penne.

Steamed Mussels with Spicy Tomato Sauce
Serves 4 to 6

4 cloves garlic, finely chopped
4 anchovies in oil, drained, chopped
2 tablespoon extra virgin olive oil
2 shallots, thinly sliced
1 ½ cups fresh or canned tomato puree
1 tablespoon tomato paste, optional
Salt and freshly ground black pepper
2 cups dry white wine
4 to 6 tablespoons unsalted butter, diced
1 teaspoon crushed red pepper flakes
Juice of ½ lemon
4 pounds mussels, scrubbed
2 tablespoons chopped flat-leaf parsley
10 leaves basil, slivered
Crusty bread for dipping

Crush the garlic and anchovies together to make a paste. Set aside. Heat the oil in a large sauté pan on medium. Add the shallots and sauté until translucent. Add the anchovies and garlic, stir and cook 30 seconds. Add the tomatoes and, if using fresh raw tomatoes, add the tomato paste. Stir about a minute. Add the white wine, bring to a simmer and cook about 5 minutes. Season with salt and pepper. Whisk in the butter (the larger amount will make the sauce richer), pepper flakes and lemon juice.

Add the mussels. Cover and cook until the mussels open, 5 minutes or so. Remove from heat. Use a slotted spoon to transfer the mussels to a serving bowl or to individual soup plates. Add the parsley and basil to the sauce, stir and pour the sauce over the mussels and serve with crusty bread alongside.

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Mussels in Tomato Sauce

Mussels in Tomato Sauce (aka marinara sauce – here’s our recipe) or just get some of the marinara sauce in a jar at the grocery store. I recommend Biutoni. This is one of our go to comfort weeknight dinners. It’s REALLY quick and easy. And it feels like we are back in our favorite good old Italian restaurant on the South Jersey Shore that we frequented when we lived there. We miss it.

Back on the Jersey shore there were some stores that always had fresh seafood, of course. We would bring home the fresh mussels and scrub them getting the beards off. Then throw away the ones that didn’t close up after our scrubbing encounter. Then throw away the ones that didn’t open up after they cooked.

Here in Texas we settle for the frozen precooked mussels in a bag. They are a lot quicker and easier than the fresh versions.

If we shake out all of the crumbs from all of the keyboards in the world, we can end world hunger Matthew Dolkart

Here is our VERY easy Mussels in Tomato Sauce recipe

Put a large skillet on at medium high and add the mussels. The frozen ones in a bag come with sone broth.

Add the sauce and the lemon juice. Stir it up. And stir it up again a few more times as the mussels heat up. You could also add a splash of red wine – if you want to.

After the tomato sauce comes up to a simmer lower the heat to medium. After about 5 minutes. That’s it!! Serve up!

Now how was that for quick and easy.

I’m gonna fess up and tell you that I multitasked. I had some pasta cooking and threw together a tossed caprice salad and heated up some of my homemade Italian bread while the mussels and the tomato sauce were heating up.

And here is another mussels recipe that I learned about in Barcelona, Spain a long time ago when I was in the Coast Guard.


What are Spanish mussels??

Imagen de Juli Watson en Pixabay

The Spanish mussels (also known as “mejillones” in Spain), are an animal from the mollusk family. You can find them either deep in the ocean or in the surroundings of the coast. The truth is that the mussels are more popular for being a delicious seafood than for being an animal, specially in Spain. The Spanish mussels are cooked in very different ways, we will tell you about them, but you should know that all of them taste delicious!

Different types of Spanish mussels

As we said, every type of Spanish mussel taste amazing, but you will find a huge variety of mussels. Of all the types, in Spain there are two kind of mussels that are very famous:

How to make Spanish steamed mussels?

Imagen de RitaE en Pixabay

The Spanish steamed mussels are the most common type of mussels in the country. You can find them literally at almost every restaurant or tapas bar. The recipe for Spanish steamed mussels is one of the easiest in the Spanish cuisine, it will literally take you about 5 to 10 minutes to make them.

Spanish steamed mussels ingredients

  • 1 kg of mussels
  • 1/2 lemon
  • 3 or 4 garlic cloves
  • 1/4 cup of water
  • Parsley, salt, ground pepper and bay leaves
  • 1 Tbsp of olive oil

Spanish Steamed mussels recipe

  • Cut in slices half of a lemon and make a cut in the 4 garlic cloves.
  • In a big pan, add all the ingredients: the water, oil, lemon, garlic, bay leaves (cut in half), parsley, salt and ground pepper. After that add the mussels.
  • Mix all together and cover the pan and turn it into a medium/high heat.
  • Keep it for 5/7 minutes and shake it sometime in the middle
  • Take them out (if they are too closed, you can through them away) and add parsley on top if them
  • Your Spanish steamed mussels recipe is done! Enjoy it!

How to make Spanish mussels in tomato sauce?

Imagen de PaulNI en Pixabay

Another recipe for Spanish style mussels is with tomato sauce. Although it´s not the most typical recipe to make mussels, you may be able to find it in some restaurants. It takes a li1ttle bit more time than the steamed recipe, but it´s still an easy and quick dish. The key to make this dish is the tomato sauce.

Spanish mussels in tomato sauce ingredients

  • 1 kg of mussels
  • Half of an onion
  • 2 Garlic cloves
  • 1 Cayenne
  • 2 Tbsp of olive oil
  • Between 1 and 2 cups of tomato puree
  • 1/4 cup of white whine
  • Sugar, salt, parsley and ground pepper

Spanish mussels in tomato sauce recipe

  1. Cut in small pieces half of an onion, two garlic cloves and one cayenne.
  2. Add the olive oil to a pan and one by one cook the rest of the ingredients. First the garlic, then cayenne and onion.
  3. After 2 or 3 minutes add the tomato and season it with salt and black pepper. Next you can mix it all together. After 5 minutes, add the white whine and turn down the heat a little bit.
  4. Clean and rinse the mussels. Add them to the pan and cover it. Keep it for 5 minutes.
  5. Your Spanish mussels in tomato sauce recipe is done and ready to serve. Enjoy it!

Mussels Steamed in a Wine, Garlic and Tomato Broth

These steamed mussels are made in a delicious broth made with wine, garlic and tomatoes. Perfect as an appetizer or cook up some pasta for a complete meal!

I didn't start liking steamed mussels until later in life. Growing up, we really only ate shellfish in restaurants and clams always seemed to be on the menu. Then one day I was in an Italian restaurant and ordered linguine pescatore and it included mussels and I absolutely loved it!

About a week later, I was in the grocery store and realized that mussels are about half the price of clams (at least, in my area) and I loved them even more. Funny how that works, eh?

In the mood for seafood? Try this Shrimp and Broccoli Alfredo recipe!

I don't make these steamed mussels that often because the only people in my house who like seafood are me and my younger son (and he doesn't like clams OR mussels), but sometimes I just decide to make them as a treat, even if it means that I have to make 2 separate dinners (these for me and something for the rest of the family. Since these are pretty much an Italian dish, I will usually make the family my Chicken Caprese recipe!)

This can be a meal on it's own or you can serve it as appetizer. If you want a meal with a little more "bulk", this recipe makes enough sauce to coat a serving of spaghetti as well as the mussels (but if you know that you are going to serve it with pasta, just double the sauce ingredients to make a little more sauce!)

I used fire-roasted tomatoes in this recipe because I think that they have a great flavor, but you can use any diced tomatoes (fresh or canned) that you like. I also typically add more crushed red pepper flakes than I list in the ingredients, but I REALLY like spicy foods and I always try to "tone down" the amount of "heat" when I post recipes on this site.

If you don't usually cook mussels at home, there are a few things that you should know:

  • Be sure to thoroughly clean your mussels just before preparing them. I run each one individually under cold water to be sure all of the sand is removed.
  • Most of them will already be closed, but if you find one that’s open, tap it a few times against another one or squeeze it. If it’s alive, it will slowly close. If it’s dead, it will stay open, and you’ll want to toss it. Mussels are very inexpensive, so don’t take the chance on eating a bad one.
  • Mussels are also extremely perishable. I buy mine the day I’m cooking them. You’ll want to keep them cold, so make this your last stop before heading home. When you get them home, keep them cold but also give them air. I store them in the refrigerator covered with a damp kitchen towel.

Please - be careful not to get yourself sick. Discard any mussels that have not opened before serving. Don't think of it as wasting money to do it. think of saving yourself from a horrible 2 days of being sick from food poisoning!


Mussels in a Tomato Wine Sauce with Capers

It may seem like half the population is sipping on a kale smoothie right now, or at least it does if you spend enough time online, but let’s not forget that it’s mighty cold in many parts of the world (feels like -20°C in my ‘hood), and that a big ol’ pot of mussels steamed in a white wine + tomato sauce is actually the trick to a fabulous January.

Mussels are so much fun to cook with. Besides a little bit of upfront cleaning (like 5 minutes for a few pounds of mussels), they require almost no effort and are fun to pair with all sorts of flavours. Today’s recipe is a classic and a great place to start if you haven’t cooked mussels before, but they can also serve as a blank canvas for whatever ingredients you have on hand.

The only thing to keep in mind when you’re cooking with fresh mussels is that they should be sealed shut before cooking. Tap them gently on the counter if they’re a little bit open to see if they’ll shut. Toss any that are cracked or remain open. Mussels should be alive up until you cook them so seeing them tightly closed is a good sign.

For this recipe, onion and garlic are sautéed until sweet and fragrant, white wine and diced tomatoes are added to make up the liquid base, and finally, capers, dried herbs and fresh parsley finish the sauce for that extra little oomph of flavour! The mussels are then tossed and steamed in the sauce, where they perform a mutually beneficial exchange. The sauce flavours the mussels and in return the mussels release their juices to flavour the sauce. Huge win-win! My favourite part is soaking up all of that delicious broth with a fresh baguette.


Watch the video: Ένα εύκολο και γρήγορα σαγανάκι από την κυρία Κούλα (May 2022).