Mussels in White Wine with Tomatoes Breadcrumbs
Elevate your seafood game with this irresistible Mussels in White Wine with Tomato Breadcrumbs recipe—a coastal-inspired dish bursting with flavor. Fresh, plump mussels are steamed to perfection in a fragrant blend of dry white wine, garlic, and a hint of optional red pepper flakes for subtle heat. The pièce de résistance? A crispy topping of golden panko breadcrumbs, lightly sautéed with sweet grape tomatoes, zesty lemon, and fresh parsley, adding a delightful crunch to every bite. Ready in just 35 minutes, this visually stunning dish is perfect for entertaining or a romantic dinner at home. Serve with crusty bread to soak up the flavorful broth and a squeeze of lemon for the ultimate seafood indulgence. Perfect for seafood lovers and culinary adventurers alike!
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Recipe Information
Ingredients
- 2 pounds fresh mussels, cleaned and bearded
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup grape tomatoes, halved
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces lemon wedges (for serving)
Instructions
Clean the mussels by scrubbing the shells under cold water and removing any beards. Discard any mussels that are cracked or that do not close when tapped. Set aside.
In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
Add the minced garlic and red pepper flakes (if using) and sauté for 1–2 minutes, stirring frequently, until fragrant but not browned.
Pour in the white wine and bring the mixture to a simmer. Let it cook for about 2 minutes to reduce slightly.
Add the cleaned mussels to the skillet, cover, and steam for 5–7 minutes, or until the mussels open. Shake the pan occasionally to ensure even cooking. Discard any mussels that do not open.
While the mussels are cooking, heat the remaining tablespoon of olive oil and 1 tablespoon of butter in a small skillet over medium heat.
Add the panko breadcrumbs and stir continuously until golden brown and crisp, about 3–4 minutes.
In the same skillet, add the halved grape tomatoes to the toasted breadcrumbs and cook for 1–2 minutes until the tomatoes soften slightly. Stir in the lemon zest and parsley, then season with a pinch of salt and black pepper. Remove from heat.
Once the mussels are finished cooking, taste the broth and adjust seasoning with salt and black pepper if needed.
Transfer the mussels with their broth to a large serving bowl and sprinkle the tomato breadcrumbs generously on top.
Serve immediately with lemon wedges on the side and crusty bread to soak up the flavorful broth.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 5720 mg | 249% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 13.0 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 474 mg | 36% | |
| Iron | 40.6 mg | 226% | |
| Potassium | 4240 mg | 90% | |
*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.
