Mussels in Tomato Basil Wine Sauce
Elevate your seafood dining experience with this irresistible Mussels in Tomato Basil Wine Sauce recipe, a perfect harmony of fresh mussels and a richly flavored sauce infused with dry white wine, aromatic garlic, and sweet shallots. Simmered in a luscious blend of crushed tomatoes, seafood stock, and red pepper flakes, each mussel absorbs the essence of basil and parsley, creating a dish that’s as fragrant as it is flavorful. Ready in under 35 minutes, this recipe is ideal for a sophisticated yet quick weeknight meal or an impressive dinner party centerpiece. Serve with crusty bread to mop up the vibrant sauce, and finish with a squeeze of lemon for zesty brightness. Whether you’re a seafood enthusiast or just exploring mussels for the first time, this recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds Fresh mussels
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 Shallots, finely chopped
- 4 Garlic cloves, minced
- 1 cup Dry white wine
- 1 cup Crushed tomatoes (canned)
- 1 cup Chicken or seafood stock
- 1 cup Fresh basil leaves, torn
- 0.5 teaspoons Red pepper flakes
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 Fresh lemon wedges
- 1 loaf Crusty bread (optional, for serving)
Instructions
Rinse the mussels under cold water, scrubbing the shells and removing any beards. Discard any mussels that are cracked or do not close when tapped. Set aside.
In a large, deep skillet or pot, heat the olive oil and unsalted butter over medium heat until the butter melts.
Add the chopped shallots and sauté for 2-3 minutes, until softened and fragrant. Add the minced garlic and cook for an additional 1 minute, making sure not to let the garlic burn.
Pour in the white wine and stir, allowing it to simmer for about 2 minutes to reduce slightly.
Add the crushed tomatoes, chicken or seafood stock, red pepper flakes, salt, and black pepper. Stir to combine, and bring the mixture to a gentle simmer.
Add the mussels to the skillet or pot, cover with a lid, and let them steam for 5-7 minutes. Shake the pot gently halfway through to ensure even cooking. The mussels are done when they open. Discard any that do not open after cooking.
Stir in the torn basil leaves and sprinkle with fresh parsley for a burst of freshness and flavor.
Serve immediately in shallow bowls with the sauce spooned over the mussels. Garnish with lemon wedges on the side for squeezing.
Optional: Serve with crusty bread to soak up the flavorful tomato basil wine sauce.
Nutrition Facts
Calories |
3412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 7531 mg | 327% | |
| Total Carbohydrate | 297.4 g | 108% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 21.5 g | ||
| Protein | 261.1 g | 522% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1243 mg | 96% | |
| Iron | 59.6 mg | 331% | |
| Potassium | 5208 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
