Mussels in Tomato and Wine Broth

A traditional Mediterranean favourite, 2 servings (serving size: about 15 mussels and 1 cup tomato mixture) Serve this fresh mussels dish with chilled white wine and Italian bread. To save prep time, use kitchen scissors to cut the tomatoes in the can.


  • 2 teaspoons olive oil
  • 2 teaspoons bottled minced garlic
  • 1/4 cup dry white wine
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon crushed red pepper
  • 1 (14.5-ounce) can no salt-added stewed tomatoes, undrained and chopped
  • 1 (8-ounce) bottle clam juice
  • 2 pounds small mussels, scrubbed and debearded
  • 2 tablespoons chopped fresh flat-leaf parsley


  1. Heat olive oil in a large saucepan over medium-high heat.
  2. Add garlic and sauté 1 minute. Add wine, lemon juice, pepper and tomatoes. Bring to a boil.
  3. Allow sauce to cool and then add mussels.
  4. Stir mussels through the sauce and place lid on saucepan.
  5. Place on heat for 2 to 3 minutes and then stir mussels through sauce again.
  6. Cover, reduce heat, and simmer for a further 3 to 4 minutes or until around 3/4 of the shells are open.
  7. Remove from heat but keep lid on, allowing a couple of minutes for the balance of shells to open.
  8. Stir through parsley and serve.
  9. Serves 4
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