Ingredients Jump to Instructions ↓

  1. 1 teaspoon extra-virgin olive oil

  2. 4 cloves garlic, finely chopped

  3. 6 ripe plum tomatoes, cored and coarsely chopped

  4. 1 cup dry white wine

  5. 3 pounds mussels, scrubbed and debearded (see Tip)

  6. 2 teaspoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Warm oil in a large pot with a tight-fitting lid over low heat. Add garlic and cook, stirring, until golden, about 3 minutes. Add tomatoes, increase the heat to high and stir for 1 minute more. Pour in wine and bring to a boil. Add mussels, cover and steam, occasionally giving the pan a vigorous shake, until all the mussels have opened, 3 to 4 minutes. Discard any that do not open. Transfer the mussels to a serving bowl. Spoon the broth over the mussels and sprinkle with parsley.


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