Tomato, Basil and White Wine Mussels

Tomato, Basil and White Wine Mussels

Serves 3-4
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
From book Adapted from Mark Bittman's How to Cook Everything iPhone app


  • 2lb cultivated mussels (cleaned and de-bearded)
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic (minced)
  • 4-5 plum tomatoes (chopped)
  • 1/4 cup chopped basil (divided)
  • 1/4 cup chopped parsley (divided)
  • 1/2 cup dry white wine
  • 1/2 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper


If you would prefer to skip the wine, you can add chicken, vegetable stock or just water in it's place.


1. In a heavy bottom pot or dutch oven, heat olive oil over medium heat. Add garlic and sauté for 2 minutes.
2. Add tomatoes, roughly three quarters of the basil and parsley, white wine, salt and pepper and bring to a boil over medium high heat. Simmer for 2-3 minutes until tomatoes begin to break down.
3. Add mussels, cover pot with lid and steam for about 3-4 minutes, until all of the mussels have opened.
4. Toss with remaining basil and parsley and serve immediately alongside crusty whole grain bread to sop up the sauce.