Photo of P.E.I. Mussels in Tomato Broth by WW

P.E.I. Mussels in Tomato Broth

3 - 5
PersonalPoints™ per serving
Total Time
34 min
20 min
14 min
This delicious recipe will remind you what you've got in your own backyard! It's sure to satisfy...


Olive oil

4 tsp(s)

Uncooked onion(s)

1 small, chopped

Garlic clove(s)

4 clove(s), large, minced

Fresh tomato(es)

3 small, plum, coarsely chopped

Table wine

1 cup(s), dry white

Fresh parsley

2 tsp(s), flat-leaf, chopped

Lemon zest

1 tsp(s)

Uncooked blue mussels (without shells)

1 pound(s), scrubbed and debearded


  1. Heat a very large pot.
  2. Swirl in oil, then add onion and garlic. Sauté until golden, then add tomatoes and cook until they start to break down.
  3. Add wine, half of parsley, and half of lemon zest and bring to a boil.
  4. Add mussels, reduce heat, cover and simmer until mussels open, 6 to 8 minutes (discard any mussels that don't open).
  5. Divide mussels and broth among 4 soup bowls. Serve, sprinkled with remaining parsley and lemon zest.