Freshly cooked mussels with a tomato wine sauce

Mussels with Tomato Wine Sauce

Transport you and your guests to the Mediterranean seaside with this easy-to-make mussel dish.


  • 4 large tomatoes, cored, seeded, and coarsely chopped
  • 2 pounds mussels
  • 1/4 cup water
  • 1 tablespoon unsalted butter
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, minced
  • 3/4 cup dry white wine
  • Salt and pepper to taste


  1. Scrub the mussels under cold running water, pulling off the “beards” with your hands.
  2. Put the water in a large pot, add the mussels, cover, and place on a burner with the heat turned off.
  3. Melt the button in a medium-sized saucepan. Add the onion and saute, stirring over medium heat for 2 minutes
  4. Stir in the garlic, saute for 30 seconds, then add the tomatoes
  5. Turn the burner under the mussels onto high.
  6. Cook the tomatoes for 2 minutes, then add the wine, salt, and pepper to taste.
  7. Quickly bring the tomatoes to a boil and boil for about 5 to 8 minutes, until the sauce is as thick as you like.
  8. Stir in the parsley and keep the sauce over very low heat. Meanwhile, steam the mussels for about 6 to 8 minutes, until they’ve opened. Discard any that don’t open.
  9. Arrange the mussels on serving plates. Spread the shells slightly, or break off the empty half, and spoon some of the sauce over each mussel. Serve at once.

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