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Mussels in Tomato & White Wine

Serves 4 Entree seafood, Fish

Mussels in Tomato & White Wine

Mussels in Tomato & White Wine is a beloved staple at Mediterranean tables, where the proximity to the sea and the garden shapes the everyday menu. This dish reflects the coastal tradition of using fresh, local ingredients—olive oil, tomatoes, and wine—to create something both simple and satisfying. It's a home-cooked favorite, ideal for any day when the taste of the ocean is a welcome guest.

The mussels, steamed in a fragrant blend of ripe tomatoes, garlic, and white wine, offer a briny sweetness that is perfectly balanced by the rich, fruity olive oil and the bright freshness of parsley. Every bite is a reminder of the sea breeze and sun-warmed gardens, a true celebration of its humble but powerful ingredients.

Ingredients

  • 1.5 kgmussels
  • 1onion
  • 3 clovesgarlic
  • 200 gtomatoes
  • 150 mlwhite wine
  • 60 mlextra virgin olive oil
  • parsley — handful
  • to tastefine sea salt and black pepper

Method

  1. Begin by cleaning the mussels thoroughly. Scrub the shells under cold running water to remove any debris and beards. Discard any mussels that are open and do not close when tapped. Pat the cleaned mussels dry with a kitchen towel and season them lightly with fine sea salt.
  2. In a large, heavy-bottomed pot, heat 60 ml of extra virgin olive oil over medium heat. Add one finely chopped onion and sauté until it becomes translucent, stirring occasionally to prevent browning. This will take about 3-4 minutes, and the onions should be soft and fragrant.
  3. Add 3 cloves of minced garlic to the pot and stir for about 30 seconds, just until the garlic releases its aroma. Immediately add 200 g of chopped tomatoes, stirring to combine. Allow the tomatoes to cook down slightly, releasing their juices and forming a fragrant base.
  4. Pour in 150 ml of white wine, stirring to deglaze the pot. Increase the heat to medium-high and bring the mixture to a simmer. The wine should reduce slightly, intensifying the flavors and creating a cohesive sauce.
  5. Add the seasoned mussels to the pot, stirring gently to coat them with the tomato and wine mixture. Cover the pot with a lid and allow the mussels to steam. Cook until the mussels have opened, indicating they are just opaque and cooked through, which should take about 5-7 minutes. Discard any mussels that remain closed.
  6. Remove the pot from the heat and sprinkle a generous handful of freshly chopped parsley over the mussels. Season with additional fine sea salt and black pepper to taste. Serve immediately, accompanied by lemon wedges for squeezing over the dish, enhancing the fresh, coastal flavors.