Mussels with Tomato Wine Broth
Dive into the flavors of the sea with this vibrant recipe for Mussels with Tomato Wine Broth, a hearty dish that's as elegant as it is easy to make. Fresh mussels are steamed to perfection in a savory broth of dry white wine, juicy diced tomatoes, and a fragrant medley of onions, garlic, and crushed red pepper flakes. This recipe combines the briny sweetness of the mussels with the rich acidity of the tomato base, balanced by a touch of butter and a garnish of fresh parsley. Ready in just 35 minutes, it’s the perfect centerpiece for a sophisticated dinner or casual gathering. Serve it with crusty bread to soak up every last drop of the irresistible tomato-wine broth, and a squeeze of fresh lemon to brighten each bite. Perfect for seafood lovers, this dish brings coastal flavors straight to your table!
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Recipe Information
Ingredients
- 2 pounds fresh mussels, cleaned and debearded
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 0.5 teaspoons crushed red pepper flakes
- 1 cup dry white wine
- 1 14-ounce can diced tomatoes, with their juices
- 1 cup chicken or seafood stock
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 4 pieces lemon wedges, for serving
- 1 loaf crusty bread, for serving
Instructions
Rinse the mussels under cold water, scrubbing the shells to remove dirt and debris. Discard any mussels that are cracked or remain open after a firm tap.
In a large, deep pot, heat the olive oil and butter over medium heat until the butter is melted.
Add the chopped onion to the pot and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and crushed red pepper flakes, cooking for an additional 1 minute until fragrant.
Pour in the white wine, scraping the bottom of the pot to deglaze any browned bits. Bring the wine to a simmer and cook for 2-3 minutes to reduce slightly.
Add the diced tomatoes with their juices, chicken or seafood stock, salt, and black pepper. Stir to combine and bring the mixture to a gentle simmer.
Carefully add the mussels to the pot, then cover with a tight-fitting lid. Cook the mussels for 5-7 minutes, or until they open. Discard any mussels that remain closed.
Sprinkle the fresh parsley over the mussels and gently stir to coat them in the broth.
Serve the mussels hot with lemon wedges on the side and a loaf of crusty bread for dipping into the flavorful broth.
Nutrition Facts
Calories |
2924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 7634 mg | 332% | |
| Total Carbohydrate | 336.4 g | 122% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 31.6 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 17.1 mcg | 85% | |
| Calcium | 690 mg | 53% | |
| Iron | 52.8 mg | 293% | |
| Potassium | 4629 mg | 98% | |
*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.
