Steamed Mussels in White Wine & Tomato Sugo
Ingredients
- 3 tbsp olive oil
- 3 garlic cloves, finely chopped
- 1/2 red onion, finely diced
- 1/2 red chilli, finely sliced (adjust to taste)
- 1 cup white wine
- 2 x 400 g cans diced tomatoes
- 1.5 kg fresh mussels, cleaned and de-bearded
- 1 handful fresh parsley, chopped
- Crusty bread, toasted (for serving)
How to Choose Fresh Mussels
When shopping for mussels, freshness is key. Look for mussels with closed shells, or ones that close when gently tapped—this indicates they’re alive. Avoid any that remain open or have cracked shells. Fresh mussels should smell like the ocean—clean and briny—but never fishy.
Storing and Cleaning Mussels
Once purchased, store mussels on ice in the fridge and aim to cook them within a day or two. Keeping them cool ensures they stay fresh and alive.
To clean mussels, remove the “beard,” a small, fibrous tuft that mussels use to attach themselves to rocks. Not all mussels will have beards, but it’s worth checking each one. Simply tug the beard firmly to remove it.
Rinse the mussels thoroughly under cold water, scrubbing the shells gently to remove any grit. After this prep, they’re ready to cook.
Directions
- Heat olive oil in a large pot over medium heat. Add the garlic, onion, and chilli. Sauté for 2-3 minutes, stirring, until fragrant and softened.
- Pour in the white wine and simmer for 1-2 minutes to reduce slightly. Stir in the canned tomatoes and bring the mixture to a gentle simmer. Season with salt and pepper to taste.
- Place the cleaned mussels into the pot and toss them gently to coat in the sauce.
- Cover the pot with a lid and cook over medium heat for about 8 minutes, shaking the pot occasionally. The mussels are done when their shells open wide.
- Transfer the mussels and the tomato broth to a large serving bowl. Sprinkle with fresh parsley. Serve with toasted crusty bread for dipping.
Ingredients
- 3 tbsp olive oil
- 3 garlic cloves, finely chopped
- 1/2 red onion, finely diced
- 1/2 red chilli, finely sliced (adjust to taste)
- 1 cup white wine
- 2 x 400 g cans diced tomatoes
- 1.5 kg fresh mussels, cleaned and de-bearded
- 1 handful fresh parsley, chopped
- Crusty bread, toasted (for serving)
How to Choose Fresh Mussels
When shopping for mussels, freshness is key. Look for mussels with closed shells, or ones that close when gently tapped—this indicates they’re alive. Avoid any that remain open or have cracked shells. Fresh mussels should smell like the ocean—clean and briny—but never fishy.
Storing and Cleaning Mussels
Once purchased, store mussels on ice in the fridge and aim to cook them within a day or two. Keeping them cool ensures they stay fresh and alive.
To clean mussels, remove the “beard,” a small, fibrous tuft that mussels use to attach themselves to rocks. Not all mussels will have beards, but it’s worth checking each one. Simply tug the beard firmly to remove it.
Rinse the mussels thoroughly under cold water, scrubbing the shells gently to remove any grit. After this prep, they’re ready to cook.
Directions
- Heat olive oil in a large pot over medium heat. Add the garlic, onion, and chilli. Sauté for 2-3 minutes, stirring, until fragrant and softened.
- Pour in the white wine and simmer for 1-2 minutes to reduce slightly. Stir in the canned tomatoes and bring the mixture to a gentle simmer. Season with salt and pepper to taste.
- Place the cleaned mussels into the pot and toss them gently to coat in the sauce.
- Cover the pot with a lid and cook over medium heat for about 8 minutes, shaking the pot occasionally. The mussels are done when their shells open wide.
- Transfer the mussels and the tomato broth to a large serving bowl. Sprinkle with fresh parsley. Serve with toasted crusty bread for dipping.
Helpful Tips
Storage
Cooked mussels are best enjoyed fresh. If you have leftovers, aim to eat them within a day or two. Reheat gently on the stovetop with a splash of water to revive the broth and mussels.
Avoid freezing cooked mussels, as they tend to become mushy and lose their fresh flavour.
Substitutions
Serving Suggestions
Watch How to Make It
