Steamed mussels in tomato sauce is a restaurant-quality, one pot dish that is so quick and easy to make at home in less than 25 minutes. Fresh mussels are steamed in sautéed onions and garlic, cooking wine, and tossed in a delicious tomato sauce. This fancy meal is the perfect appetizer to serve on their own or with a side of crusty bread or as a complete dinner over a plate of spaghetti noodles. However you serve them, they are sure to impress.
If you like these mussels, then you will also love Thai Red Curry Mussels. They are cooked in a Thai-based coconut sauce that's creamy with a little kick and also very very delicious.
Ingredients
To make steamed mussels in tomato sauce, you will need the following ingredients:
- fresh live mussels - To prepare mussels, you will need to clean and debeard them. To clean, scrub the mussels with a scrubbing brush to remove any particles and debris. Next, remove the beard. This is a small stringy mass that sticks out of the side of each mussel. Hold the mussel in one hand, and gently pull the beard off using your other hand, pulling towards the bottom of the mussel where the clasp is. Once you've removed all of them, give the mussels one last rise under cold water.
- olive oil
- onion
- garlic
- cooking wine - You can use white or red cooking wine.
- diced tomatoes
- salt and pepper
- fresh parsley - optional, for garnish on top.
You will also need a large cooking pot or skillet (I used a cast-iron skillet).
How to Make the Best Steamed Mussels in Tomato Sauce
- Sauté onions and garlic. In a large pot or skillet, heat olive oil over medium-high heat for 2 minutes until the hot oil is sizzling and shimmering. Stir in onion and garlic and sauté until soft and fragrant, about 2-3 minutes.
- Cook mussels. Add mussels and wine. Cover the lid and steam for 6-8 minutes until all the shells are wide open. If you don't have a lid to cover, you can stir occasionally to help evenly cook the mussels. Discard any mussels that don't open.
- Add tomatoes. Add diced tomatoes and stir well. Bring the sauce to a simmer, and let it simmer for 3-5 minutes until the tomato sauce is evenly dispersed into the mussels. Season with salt and pepper.
- Serve. Garnish with parsley and serve immediately.
How to Serve Steamed Mussels
You can serve steamed mussels as a delicious appetizer with a side of crusty bread to soak up all that juicy tomato sauce. You can also serve steamed mussels with tomato sauce over a plate of boiled spaghetti.
Tips for Preparing and Storing Mussels
- How to store fresh mussels: It's best to cook mussels the day that you buy them. To store for up to 2 days, transfer the mussels to a bowl or unsealed container and covered with a clean damp cloth or paper towel. Drain any water that collects in the bottom of the bowl every day. Do not store the mussels in water as they will die from it.
- How to tell if mussels are fresh: Fresh mussels should be alive with their shells closed. They should have a fresh salty ocean smell, and not a fishy smell. If they smell fishy, I would not suggest eating them. If your mussels are store in the refrigerator, give it a smell just before cooking to ensure freshness.
- How to store cooked mussels: You can store cooked mussels for up to 2 days in an airtight container in the refrigerator. To reheat, heat in a skillet over low heat until warmed through. You may have to add a little water if the sauce has thickened up too much in the refrigerator. I would not recommend freezing mussels.
More Seafood Recipes
- Baked Maple Salmon
- Seared Scallops
- Surf and Turf Steak and Lobster Tails
- Almond-Crusted Halibut with Lemon Garlic Butter
- Teriyaki Grilled Salmon Rice Bowl
- Air Fryer Black Cod with Black Bean Sauce
- Baked Coconut Shrimp
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Recipe
Steamed Mussels in Tomato Sauce
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Steamed mussels in tomato sauce is an impressive restaurant-quality dish that is so quick and easy to make at home in less than 25 minutes.
Ingredients
- 2 tablespoons olive oil
- ½ cup onion, finely diced
- 2 tablespoons garlic, minced
- 2 lbs. fresh live mussels, scrubbed and debearded
- ¼ cup cooking wine (white or red)
- 1 (16 oz.) can diced tomatoes (2 cups)
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 1 tablespoon fresh parsley, finely chopped (for garnish)
Instructions
- In a large pot or skillet, heat olive oil over medium-high heat for 2 minutes until the hot oil is sizzling and shimmering. Stir in onion and garlic and sauté until soft and fragrant, about 2-3 minutes.
- Add mussels and wine. Cover the lid and steam for 6-8 minutes until all the shells are wide open. If you don't have a lid to cover, you can stir occasionally to help evenly cook the mussels. Discard any mussels that don't open.
- Add diced tomatoes and stir well. Bring the sauce to a simmer, and let it simmer for 3-5 minutes until the tomato sauce is evenly dispersed into the mussels. Season with salt and pepper.
- Garnish with parsley and serve immediately with a side of crusty bread or over a plate of spaghetti.
Notes
How to store fresh mussels: It's best to cook mussels the day that you buy them. To store for up to 2 days, transfer the mussels to a bowl or unsealed container and covered with a clean damp cloth or paper towel. Drain any water that collects in the bottom of the bowl every day. Do not store the mussels in water as they will die from it.
How to tell if mussels are fresh: Fresh mussels should be alive with their shells closed. They should have a fresh salty ocean smell, and not a fishy smell. If they smell fishy, I would not suggest eating them. If your mussels are store in the refrigerator, give it a smell just before cooking to ensure freshness.
How to store cooked mussels: You can store cooked mussels for up to 2 days in an airtight container in the refrigerator. To reheat, heat in a skillet over low heat until warmed through. You may have to add a little water if the sauce has thickened up too much in the refrigerator. I would not recommend freezing mussels.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: Italian
Nellie Tracy says
Delicious recipe! Such a great recipe for mussels!
Sam Hu | Ahead of Thyme says
Thank you so much Nellie! So happy you liked the recipe.
Katie says
This looks like something that my family would love!
Sam Hu | Ahead of Thyme says
Thank you Katie! It's a keeper!