Steamed Mussels in White Wine & Tomato Sugo

Few dishes are as comforting as a big bowl of steamed mussels with crusty bread. They’re affordable, cook in minutes, and look impressive served in a big bowl for family and friends to enjoy.

How to Choose Fresh Mussels

When shopping for mussels, freshness is key. Look for mussels with closed shells, or ones that close when gently tapped—this indicates they’re alive. Avoid any that remain open or have cracked shells. Fresh mussels should smell like the ocean—clean and briny—but never fishy.

Storing and Cleaning Mussels

Once purchased, store mussels on ice in the fridge and aim to cook them within a day or two. Keeping them cool ensures they stay fresh and alive.

To clean mussels, remove the “beard,” a small, fibrous tuft that mussels use to attach themselves to rocks. Not all mussels will have beards, but it’s worth checking each one. Simply tug the beard firmly to remove it.

Rinse the mussels thoroughly under cold water, scrubbing the shells gently to remove any grit. After this prep, they’re ready to cook.

How to Cook Mussels

Create the flavour base: Start by sautéing aromatics like garlic, onion, and chilli in olive oil. Add white wine and let it cook off before stirring in tomatoes.

Add the mussels: Place the cleaned mussels into the pot. Sprinkle with fresh chopped parsley.

Steam: Cover the pot with a lid and steam the mussels over medium heat for about 8 minutes, shaking the pot once or twice to ensure even cooking.

Check for doneness: Mussels are ready when their shells open wide.

Serve: Transfer the mussels and the broth to a large serving bowl. Serve with toasted bread for soaking up the broth.

Can You Eat Mussels That Haven’t Opened?

Contrary to popular belief, it’s not unsafe to eat mussels that don’t open during cooking. The only challenge is prying them open, so feel free to give them a try!

Mussels Don’t Make Great Leftovers

Cooked mussels are best enjoyed fresh. If you have leftovers, aim to eat them within a day or two. Reheat gently on the stovetop with a splash of water to revive the broth and mussels.

Avoid freezing cooked mussels, as they tend to become mushy and lose their fresh flavour.

Steamed Mussels in White Wine & Tomato Sugo

Servings

6

servings

Prep time

30

minutes

Cooking time

15

minutes

Ingredients

• 3 tbsp olive oil

• 3 garlic cloves, finely chopped

• 1/2 red onion, finely diced

• 1/2 red chilli, finely sliced (adjust to taste)

• 1 cup white wine

• 2 x 400 g cans diced tomatoes

• 1.5 kg fresh mussels, cleaned and de-bearded

• 1 handful fresh parsley, chopped

• Crusty bread, toasted (for serving)

Directions

• Heat olive oil in a large pot over medium heat. Add the garlic, onion, and chilli. Sauté for 2-3 minutes, stirring, until fragrant and softened.
• Pour in the white wine and simmer for 1-2 minutes to reduce slightly. Stir in the canned tomatoes and bring the mixture to a gentle simmer. Season with salt and pepper to taste.
• Place the cleaned mussels into the pot and toss them gently to coat in the sauce.
• Cover the pot with a lid and cook over medium heat for about 8 minutes, shaking the pot occasionally. The mussels are done when their shells open wide.
• Transfer the mussels and the tomato broth to a large serving bowl. Sprinkle with fresh parsley. Serve with toasted crusty bread for dipping.