Steamed Mussels Italian-Style
These steamed mussels feature an Italian-style, garlic and white wine broth enhanced with fresh tomatoes and a finish of fresh breadcrumbs and parsley. Serve with toasted bread to soak up every drop.
Servings: 6 servings
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
- Scrub the mussel shells under cool running water to remove any grit. Trim the beard (the fibrous threads near the hinge) using kitchen shears or by pulling gently. Discard any mussels with cracked shells or that won’t close when tapped.
- Heat the olive oil in a large soup pot over medium heat. Add the onion and sauté for 3 to 4 minutes, until soft and translucent. Stir in the garlic and cook for 1 minute more, just until fragrant. Add the crushed red pepper, wine, and diced tomatoes.
- Increase the heat and bring the broth to a boil. Add the mussels, cover immediately, and steam for about 3 minutes, shaking the pot occasionally to redistribute them.
- Uncover and check if most of the mussels have opened. If not, cover and steam for 1 more minute. Discard any mussels that remain closed after cooking.
- Once the mussels have opened, quickly transfer them to a serving bowl. Stir the breadcrumbs into the simmering pan juices, then add the parsley. Spoon the mixture over the mussels and serve immediately.
Notes
ABOUT THE TOMATOES: You can use fresh or canned tomatoes. For fresh, peel and seed 3 to 4 plum tomatoes and chop them finely. For canned, use well drained, finely chopped tomatoes.
Nutrition
Calories: 155 | Total Fat: 10g | Cholesterol: 8mg | Sodium: 126mg | Carbohydrates: 10g | Fiber: 1g | Sugar: 2g | Protein: 5g