Rich and silky pie. It about a half-hour to prepare, but it is definitely worth the time! If preferred, add whipped cream and toasted coconut on the top.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 20 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- 50 fresh mussels, scrubbed and debearded
- 2 tablespoons extra virgin olive oil
- 5 cloves garlic, minced
- 1 cup white wine
- 2 tablespoons margarine or butter
- 3 green onions, chopped
- 1 bunch fresh parsley, chopped
- 3 roma (plum) tomatoes, chopped
- salt and pepper, to taste
Instructions
- Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
- Heat olive oil in a large stockpot over medium-low heat. Add garlic, and sauté for one minute, but do not brown. Add chopped green onion and tomatoes, and cook until almost tender. Pour in white wine and stir in parsley and butter. Bring to a boil and allow to boil until liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
- Add mussels to the pot, cover and allow to cook until shells are opened, about 10 minutes. Transfer mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!
Nutrition Facts
| Calories | 161 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 1 g |
| Sodium | 151 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was very good and easy to make. I personally like certain shellfish with shallots to get a little bit of the onion and the garlic flavors in one condiment. Therefore, I substituted the green onion and the garlic for the shallot and cooked it like the garlic per the instructions. The outcome was fantastic. Now, the recipe was very similar to the recipe I found inside the tray of mussels I bought. All I can say is that they are fantastic and will definitely make this again.
Followed recipe to a T. Boring, semi flavorless. Ok as a base. Perhaps adding ground red pepper, lemon and significantly more salt. Perhaps using chicken broth. Perhaps a chardonnay vs the excellant pinot I had on hand. Perhaps, perhaps…
After living in Europe and the traveling done there, I needed a recipe to fill my need for a taste of coastal EU towns. This recipe is amazing and brings back memories every time I make it. I like to use Ruffino Orvieto white wine. I have to triple the ingredients because my kids love this dish too.
So easy and so very delicious!
Easy and so tasty! I was afraid there wouldn’t be enough juice, but the mussels add great flavor and more volume to the juice. It was perfect! So yummy, I am going to use clams next time.
I made this dish with French Fries. It was a success for my family including my 6 year-old boy!
These were delicious! Saved all the extra broth to make the Tuscan Fish Stew (from this site) a few days later.
Taste was a little bland, followed the recipes as written down to using Chardonnay as written
This is a fantastic recipe I added shallots , crushed red pepper, and a shot of heavy cream like others have mentioned. Use good wine and not a sweet one
Good, but not great, so I made some changes, I added some Portuguese homemade sausage slices, more garlic and parsley, hot pepper flakes, and served over linguine, family loved it , added some toasted Portuguese rolls to dip
My go to mussels recipe. Followed directions and works perfect everytime.
I made this using frozen, pre-cooked mussels, and added raw shrimp. I didn’t have fresh tomatoes so I used the tomatoes from a can of Rotel. I also added some finely diced jalapeño. Ended up with a delicious, slightly spicy broth for the mussels and shrimp. I’ll definitely make it again, especially if i can get fresh mussels.
A simple, fantastic meal. I only used 2 dozen mussels but kept the sauce ingredients the same and it was saucy enough to soak up with bread. Amazing recipe that made me look like a rockstar chef in my own home.
Doubled the wine, halved the amount of mussels and sopped up the juice in crusty sourdough bread. Amazing!
Amazingly delicious, quick and easy. Did one pound each of PEI mussels and littleneck clams and served over linguine.
Good. But needs more seasonings. More garlic, salt and may be crushed red pepper?
No changes and yes will do it again
Loved it!! I cut the recipe back to three servings thinking that I would have the leftovers for lunch tomorrow but I ate all three pounds. In my defence the mussels were small, haha. This is a keeper, thanks for sharing your recipe.
My 9 yo made this and was absolutely delicious! Just one observation: it’s not enough for 6 servings because the 3 of us devoured it!
I think this would be best with summer tomatoes . It was very good but could have used a bit more seasoning
Delicious! Definitely a keeper – I made no changes.