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Mussels in White Wine and Tomato Sauce

Posted Jun 25 2012 6:36am

This Saturday I could think of nothing better than a big steaming bowl of mussels.

I spent a lot of my childhood in France and have wonderful memories of bigging into a bowls of steaming mussels with a basket of French fries and dipping them into the creamy sauce.

This recipe skips the cream and steams the mussels in a light tomato and white wine sauce, giving you the same satsifaction of a creamy moules et frites!


Mussels are also very good for you! They are high in B12 vitamins and have easily absorbed sources of B & C vitamins, amino acids, vital minerals including iron, manganese, phosphorus, potassium, selenium and zinc. They are also richer in Omega 3 fatty acids than any other shellfish!

They are a lean source of protein and low sodium, low cholesterol and low fat! Win!


On the budget front – I bought 2 1/2 pounds of mussels for $5 which was more than enough for both of us! I recommend 2 lbs for two people, but you can always buy more since there are some mussels which won’t open which you should discard.

I hope you enjoy this simple, satisfying summer recipe!


Mussels in White Wine and Tomato Sauce
Cook time: 30 mins
Total time: 30 mins
Serves: 2
  1. Cook onions, garlic and red pepper flakes in oil in a large, heavy pot over low heat until onions are glossy.
  2. Add white wine and allow to bubble over high heat for 2 minutes.
  3. Add cans of tomatoes, tomato paste, dijon and herbs and bring to a boil.
  4. Simmer for 15 minutes.
  5. Clean mussels.
  6. Add mussels and cook over moderately high heat, covered, stirring occasionally, until mussels just open wide, 6 to 8 minutes. (Discard any mussels that are unopened after 8 minutes.)
  7. Serve immediately with fresh baguette.


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