This post may contain affiliate links. Please see our disclosure policy.
A shared bowl of steamed mussels served with plenty of crusty bread to mop up the pan juices makes a great start to a hearty meal with friends and family. This recipe is an Italian-style variation on the classic French version (Moules Marinières) made with white wine, shallots, bay leaf, thyme, and butter. Instead, our wine broth is infused with extra-virgin olive oil, minced garlic, onion, diced tomato, and parsley, and the pan juices are thickened with fresh breadcrumbs.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- Mussels: You should always buy live mussels and freshness is essential. Choose a reputable seafood market and look for mussels that are closed (or almost closed), with shells that are shiny and free from cracks and chips. They should smell briny, but not fishy or strong. If the mussels are pre-packaged in a bag, it should be well-ventilated. Mussels are extremely perishable, so it’s always best to buy them on the day that you plan to cook them, but provided they are fresh, to begin with, they should be fine stored in the coldest part of the refrigerator until the following day. We usually store them on a bed of ice.
- Tomatoes: You can use either fresh or canned tomatoes for this dish. If you opt for canned, use finely chopped and drain them well.
- Wine: Steaming mussels in wine with aromatics like garlic and onion is a classic preparation method that creates a flavorful broth. Choose something crisp and dry like Sauvignon Blanc or Pinot Grigio.
- Fresh breadcrumbs: The breadcrumbs in this recipe are used to thicken the pan juices, which is why we call for a fresh, soft version that blends into the broth.
- Fresh parsley: A sprinkling of fresh parsley adds a pop of color and some extra fresh flavor to this dish. You could add a little fresh basil, too, if you like.
How to Make Steamed Mussels Italian-Style
This is an overview of how this dish is made. Detailed measurements, ingredients, instructions, and times are available in the printable version of the recipe below.
- Clean the mussels by scrubbing the outer shell lightly with a soft brush and rinsing thoroughly. Trim away any tough brown fibers (known as the “beard”) with a pair of kitchen shears.
- Heat olive oil in a large soup pot over medium heat. Add chopped onion and sauté until softened, then add minced garlic and continue cooking until fragrant. Stir in a pinch of crushed red pepper, along with wine and diced tomatoes.
- Turn up the heat and bring the liquid to a quick boil. Add the mussels all at once and cover immediately. Cook for about 3 minutes, shaking the pan every 30 seconds or so to redistribute the mussels. Uncover and check to see if the majority of the mussels have opened. If not, cover again and continue to steam for another minute or two.
- Once the mussels have opened, quickly transfer them to a serving bowl. Stir the breadcrumbs into the still-simmering pan juices. Add the parsley, then pour the mixture over the mussels. Serve with slices of toasted baguette for mopping up the juices.
Tips for Cooking Mussels
Go through your mussels and set aside any with cracked or open shells. Check to see if they’re alive by tapping them on the counter a couple of times. If the shell doesn’t close or move, that mussel may be dead and unsafe to eat.
Once you’ve gotten rid of anything questionable, give the rest of your mussels a quick scrub with a soft brush and remove any tough brown fibers sticking out of the shells (the beard) with a pair of kitchen shears.
Mussels only take about 3 to 5 minutes to cook, so follow the recipe instructions and start checking after 3 minutes, and every 30 seconds thereafter to see if the shells have opened. Discard any that don’t open.
Serve with crusty bread for dipping and put out a separate dish for people to discard their shells in.
Steamed Mussels Italian-Style
Ingredients
- 3 lbs mussels
- 1/4 cup extra virgin olive oil
- 1 cup chopped onion
- 4 cloves garlic, minced
- Pinch crushed red pepper flakes
- 2/3 cup diced tomatoes, (see notes)
- 1/3 cup dry white wine
- 3 tablespoons fresh breadcrumbs
- 3 tablespoons chopped fresh parsley
Instructions
- Clean the mussels by scrubbing the outer shell lightly with a soft brush and rinsing thoroughly. Trim away any tough brown fibers (known as the "beard") with a pair of kitchen shears.
- Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking until fragrant, 1 minute longer. Stir in the crushed red pepper, wine, and diced tomatoes.
- Turn up the heat and bring the liquid to a quick boil. Add the mussels all at once and cover immediately. Cook for about 3 minutes, shaking the pan every 30 seconds or so to redistribute the mussels.
- Uncover and check to see if the majority of the mussels have opened. If not, cover again and continue to steam for another minute or so.
- Once the mussels have opened, quickly transfer them to a serving bowl. Stir the breadcrumbs into the still-simmering pan juices. Add the parsley, then pour the mixture over the mussels.
- Serve with slices of toasted baguette for mopping up the juices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was delicious and so easy to prepare.