EASY Steamed Mussels with Wine, Garlic and Tomatoes

 

If you and your loved ones truly enjoy ordering a bowl of mussels in a restaurant, then this recipe is for you!  Steamed mussels with white wine, garlic and tomatoes is an exquisite seafood dish, and one you will enjoy serving over and over again.

We will show you how to make an amazing full flavor broth for this seafood dish, and everyone who tastes it will become totally hooked and addicted! Cooking mussels with wine, garlic and tomatoes is not a difficult dish to make at all.

In fact, Italian cooking is relatively easy! It's about using fresh ingredients, and having a few minutes of your time in the kitchen. Steamed mussels is a seafood dish you can be serve alone or with your favorite pasta.

We always enjoy serving a bowl of steamed mussels with family and friends; along with a bottle of wine, warm crusty bread, and of course.... lots of good conversations flying across the table. And, most of the time with us.... it's always all at once!  Enjoy!



Here's a Tip: Freeze any left over broth with mussels (discarding all shells) for future use. You may be use it for any seafood risotto dish.  Just defrost, remove and reserve any mussels for later. Simmer broth before adding to risotto, then finish off risotto by adding in remaining mussels. You may steam additional fresh mussels to add into risotto or serve as a side.



Steamed Mussels in Wine, Garlic and Tomatoes

• 3 to 4 pounds fresh live Mussels in shells- rinsed clean
• 4 ounces extra virgin olive oil
• 6 large garlic cloves -sliced
• 3/4 cup fresh parsley- chopped
• 1 ripe tomato - chopped
• 1/4 tsp. cayenne pepper
• 1- 28 ounce can Italian plump tomatoes-drained, rinsed
• 1 cup dry white wine

Rinse mussels under cold running water for a few minutes,  place them into a colander and set aside. Throw away any mussels that are found open.

On stove top. Using a very large sauce pot, heat olive oil and garlic on medium-low heat. Saute garlic until slightly golden.  Add cayenne pepper, ripe tomato and fresh parsley.  Stir for 1 minute.

Add plump tomatoes and cook on medium heat for about 15 minutes.  Add wine and lower heat for about 3 minutes. Add mussels and cover.

Allow mussels to simmer and steam for a few minutes, stirring the mussels to infuse all flavors of the broth and to ensure even cooking.  Steam for about 10 to 15 minutes.  Their shells will open as mussels continue to cook while steaming.

Taste broth.  The broth should have a slight kick to it.  If desired, add more cayenne pepper and white wine.  Transfer mussels with broth to a large bowl and serve immediately. Remember to have crusty bread at the table when serving.

Serves 4