Mussels in a white wine, garlic and tomato sauce

Love mussels! They are ridiculously cheap to buy and quick to cook, and super healthy too (depending on what you serve with them). My kids love them too…think it is the novelty of picking them out of the shells themselves.

Getting hold of them at the minute has been trickier but the lovely lady who delivers the fish in the village every week managed to source some Shetland ones yesterday…they were just absolutely amazing. Super fresh, juicy and salty.

Ingredients: For 4 people

  • 1 kg mussels
  • 100 ml dry white wine
  • 1 large garlic clove (or 2 small ones)
  • 2 tablespoons fresh chopped parsley

For the tomato sauce:

  • 3 tablespoons olive oil
  • 1 garlic clove crushed
  • 1 onion finely chopped
  • 1 tin of chopped tomatoes
  • Salt and pepper


1. Make the tomato sauce: heat the olive oil in a saucepan on a medium to low heat and gently soften the chopped onion for a few minutes. Add the chopped garlic clove, fry for another minute before adding the tin of tomatoes and season. Reduce down to a thick sauce. Set aside.

2. Prepare the mussels ready for cooking. This is very straightforward and only takes a few minutes. So easy I let the kids do it (under some supervision!) Carefully tip the mussels into a sink full of cold water. Discard any with broken shells or those that stay that open after a soak in the cold water and a tap against the side of the sink. Pull off any straggly seaweedy beards off the mussels and transfer the rinsed mussels into a large bowl of salted cold water with a few ice cubes in it. These are now ready for cooking.

3. When ready to cook, tip the white wine into a very large saucepan, and crush the garlic into it. Bring up to a fierce boil then tip in the mussels. Put a lid on the pan, make sure it is on the highest heat and let them mussels steam. After a couple of minutes they should mostly be open. At this stage add in the tomato sauce, give the pan a mix and cook for another minute or 2. Add in the chopped fresh parsley. The mussels are ready once they are open.

4. When eating, discard any that have not opened. Serve with pasta or chips or fresh bread or a combination of these! Also very good with my garlic pizza bread:

Hope you enjoy making these! Leave me a comment if you give them a try. Thank you for reading 🙂

Published by Laura

Born in France to English parents, but living in Scotland for the past 20 years now. Passionate about cooking and tasty simple food.

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