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.
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)
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.
See more Seafood Recipes
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