Delicious Mussels in Tomato Sauce
These are the top reasons why we adore this fantastic recipe:
- a simple and quick recipe
- the mussels are juicy and served with a generous amount of sauce that lifts the flavors
- sprinkle with fresh parsley for some freshness
- made in one pot
- serve with fresh or toasted bread
- dairy-free
What to serve with Mussels in Tomato Sauce
We always serve Mussels in Tomato Sauce with fresh or toasted bread. Optionally, you can cook spaghetti al dente and toss it with the sauce and mussels to create a spectacular main dish, perfect for date nights, too.
Storing
We don't recommend storing Mushrooms in tomato sauce. They are prepared quickly, so we always make them from scratch.
How to make Mussels in Tomato Sauce at home (video)
Watch this quick video to see how to make this Mussels in Tomato Sauce at home; it's so easy.
Next, try these seafood recipes
- Mussels with Vodka, Garlic and White Wine
- Sandwich with Fried Mussels
- Best Brodet (Fish Stew)
- Coconut Fish Curry
- Shrimp Stew with Potatoes and Chickpeas
- Easy Shrimp Scampi with White Wine Tomato Sauce
Sponsored by Žito d.o.o.
METHOD
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preparation
Cut your bread for serving into slices. Place a grill pan over high heat. Add olive oil and a few slices of bread. Toast it on both sides until golden brown. Set aside until serving. Clean the mussels in a large bowl of cold water or under running water. Discard any open or broken mussels as they are not suitable for consumption.
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tomato sauce
Place a large, deep pan over medium-high heat. Add the olive oil, diced onion, chopped parsley, and bread cut into cubes. Stir and pan-fry for 5 minutes, then add the minced garlic and chopped fresh tomatoes and cook for another 2 minutes. Pour in the white wine and cook for a minute for the alcohol to evaporate. Add the tomato passata, stir, and bring to a boil, then simmer for 3 minutes.
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Mussels in Tomato Sauce
Add the mussels to the sauce and arrange evenly all over the pan. Cover with a lid and cook for 10 minutes over medium heat, stirring the mussels twice while cooking. Arrange between four deep plates. Optionally, drizzle with olive oil and sprinkle with fresh chopped parsley. Serve with toasted bread.
